Fresh Fettuccine Pasta

I live in Queensland, Australia and have always loved to cook. An avid cookery book collector(last count 324). I only share something if I have actually cooked it.

This worked so well. I used all semolina flour. Now my go to homemade pasta recipe.

200 g "00" Flour 1 ½ cup, “00” Soft Wheat flour

200 g Semolina 1 ½ cup, remilled durum wheat flour

4 eggs of at least 70 g (2.5 oz each). Fresh homemade pasta usually wants 1 egg x 100 g (¾ cup) of flour

Directions at recipesfromitaly.com

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