Egg Fettuccine Pasta
Of all the glorious pasta shapes gracing tables worldwide, fettuccine remains an undisputed crown jewel beloved for its elegant, ribbon-like strands. While ordinary varieties already bring joy, the richer flavor and supple texture achieved by using egg pasta fettuccine elicits true reverence among pasta purists. Ready your tastebuds to be transported to culinary nirvana!
What Makes Egg Pasta So Special?
At its core, pasta consists simply of flour, water and/or eggs mixed to form a malleable dough then shaped accordingly. The presence of eggs, while optional, dramatically transforms the eating quality from pleasant yet pedestrian to positively ethereal. Here’s why home cooks and gourmet chefs insist on egg-enriched pastas for special occasion dishes:
Richer Flavor – Eggs impart a deliciously complex, eggy flavor and fragrant aroma unattainable with just water. The protein and fat contributes a more well-rounded, indulgent mouthfeel as well.
Vibrant Yellow Color – Egg yolks contain carotenoid compounds like lutein contributing brighter golden hues. Without eggs most pastas appear dull ivory or brown by comparison.
Superior Texture – Incorporating egg allows pasta doughs to be kneaded to a more tender consistency, yielding softer, silkier noodles that cling to and carry sauces beautifully.
Nutritional Benefits – Eggs boost pasta’s protein content significantly along with antioxidants like lutein and zeaxanthin that support eye and brain health.
Keep reading to unlock the secrets of crafting and saucing stupendous egg fettuccine at home guaranteed to impress dinner guests and gratify even the choosiest connoisseurs…
All About Egg Fettuccine Pasta
Ribbon-style pastas like fettuccine first originated in Italy, of course, as early as the 12th century. Food historians believe the name “fettuccine” derives from the Italian “fettuce” meaning small ribbons or bands. As pasta-making techniques advanced over the centuries allowing for thinner, nimbler cuts, skinnier strands resulted in varieties we now call fettuccelline or even the extra-fine fettuccelle to distinguish their delicate proportions.
But don’t let those ultra-slim later incarnations fool you into thinking wider fettuccine strips lack finesse. Au contraire! Heartier flat noodles can staunchly withstand the boldest, chunkiest sauces while offering pleasantly chewy texture. This makes egg fettuccine a fantastic foundation for everything from rich meat ragu to hearty vegetarian primavera sauces. Their generous widths cradle savory bits of meat, vegetables or cheese elegantly.
When shopping, look for egg pasta with a vibrant golden color sold loose or in nests from the deli section or refrigerated aisle rather than boxed, dried pastas. Scramble up a few extra eggs at home and try your hand at homemade egg pasta for the absolute freshest, silkiest results. Now let’s get rolling, twisting and flavoring fettuccine to magnificence!
Executing exemplary egg fettuccine requires just a few essential tools:
Pasta Machine – Highly recommended for sheet cutting uniformity
Pasta Cutters – Specialized cutters slice pasta sheets into long even noodle strands
Stand Mixer – Thoroughly kneads dough without straining hands Rolling Pin & Guide Bars – Provides even thickness when hand rolling dough sheets
Ruler – Measures dough thickness; ensures accurate dimensions Large Floured Surface – Provides ample smooth space for rolling dough
Sharp Knife – Hand cuts fettuccine noodles from pasta sheets if cutters unavailable Tongs – Gently lifts finished fettuccine to prevent breakage
With the right gadgets in hand, let’s get to the good stuff – the recipes!
Egg Pasta Dough for Handmade Fettuccine
First things first…you need a supple, elastic and easy-to-handle egg pasta dough as the springboard for incredible from-scratch fettuccine. This versatile formula works wonderfully:
2 cups (250g) unbleached all-purpose flour
⁃ 3 large eggs
⁃ 1 Tbsp olive oil
⁃ 1⁄2 tsp fine sea salt
- Combine flour and salt in a large mixing bowl or stand mixer fitted with the dough hook attachment. Make a well in the middle and crack eggs directly into it.
- Using a fork first then switching to dough hook, slowly incorporate flour from the inner walls into the eggs, continually mixing until a shaggy mass of dough forms that clears the sides of the bowl entirely.
- With dough hook on medium speed, knead dough for about 8 minutes until very smooth, elastic and only slightly sticky. Add olive oil and knead another 1 to 2 minutes.
- Wrap dough ball tightly in plastic wrap and let rest 30 minutes before rolling.
Handmade Egg Fettuccine Method
- Cut pasta dough into 4 even pieces. Keep unused portions wrapped.
- Clamp pasta machine rollers at widest setting. Feed 1 piece of dough through, folding dough into thirds lengthwise before feeding through rollers. Repeat passing dough through widest setting 5 to 6 times until dough feels smooth and malleable.
- Gradually narrow roller width one notch at a time, passing dough through each setting twice until sheet is approximately 1/16 inch thick. Trim ragged edges with a knife or pizza cutter.
- Dust dough lightly with semolina flour if sticking. Work quickly to prevent dough drying out.
- For fettuccine, pass dough sheet through pasta cutter attachment with blade set for fettuccine or carefully cut by hand:
- Roll dough into loose cylinder. Slice across cylinder cutting 1⁄4 to 1⁄2 inch thick noodles.
- Unfurl noodles, separating any sticking together. Transfer in single layer to semolina-dusted baking sheets.
- Repeat steps with remaining dough pieces. Air drying 30 minutes improves texture before cooking.
Stovetop Egg Fettuccine Cooking Method
After all your diligent dough kneading and sheet rolling efforts crafting artisanal egg pasta, don’t risk making lackluster noodles. Be sure to cook them properly:
- Bring generously salted water to a rolling boil in a large pot.
- Add fettuccine slowly, gently stirring with tongs or pasta fork immediately to prevent sticking.
- Boil 4 to 5 minutes if using fresh pasta or 8 to 10 minutes for dried until al dente (cooked through but with slight bite). Stirring often prevents clumping.
- Before draining, reserve about 1 cup pasta water to use in sauces if desired.
- Drain fettuccine well in a colander then add directly to serving bowls or hot skillet/pan with ready sauce.
Now comes the really fun part…dressing those glorious golden strands in delectable sauces!
Sensational Sauces for Egg Fettuccine Bolognaise Meat Sauce
This classic Italian meat sauce featuring a hearty blend of ground beef and pork simmered with wine, tomatoes and aromatic vegetables makes a dynamic partner for egg fettuccine. The meaty ragu clings to every strand while slices of fresh mozzarella melt over top. Bellisimo!
- 8 oz ground beef
- 8 oz ground pork
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1⁄4 cup dry white wine or broth
- 1 28oz can crushed tomatoes
- 1⁄4 cup heavy cream or half-and-half
- Shredded mozzarella cheese
- Chopped parsley
- Brown meats well with vegetables, adding garlic last minute or two. Deglaze pan with wine or broth, scraping any browned bits.
- Add tomatoes, salt, pepper and any herbs like oregano or basil. Simmer 45+ minutes until thickened.
- Add cream/half-and-half and warm through. Toss with al dente fettuccine and finish with mozzarella, more herbs.
Lemony Shrimp & Scallop Cream Sauce
Plump shrimp and buttery sea scallops sing when tucked amid forkfuls of fettuccine enveloped in a zippy lemon garlic cream sauce. Every sweet, savory seafood bite begs to get sopped up with the ribbons of pasta!
- 12-16 large sea scallops
- 12 oz medium shrimp, peeled and deveined
- 6 Tbsp butter, divided
- 3 garlic cloves, minced
- 1 tsp red pepper flakes
- 3⁄4 cup vegetable or chicken broth
- Zest of 2 lemons + 1⁄4 cup lemon juice
- 1 cup heavy cream
- 1 Tbsp capers
- Chopped parsley
- Pat scallops and shrimp dry and season with salt and pepper.
- Heat 2 Tbsp butter in a skillet then quickly sear scallops for 2 minutes per side until golden. Remove scallops and set aside.
- Add 2 Tbsp butter to skillet along with garlic and pepper flakes. Cook 30 seconds until fragrant. Mix in shrimp and sear 1 minute per side until opaque. Remove shrimp from skillet.
- Melt remaining 2 Tbsp butter in skillet. Stir in broth then heavy cream plus lemon zest and juice. Reduce heat to low and let sauce simmer 5 minutes until slightly thickened.
- Return cooked seafood and any accumulated juices to skillet. Toss in capers and parsley too.
- Serve shrimp-scallop creamy lemon sauce hot over egg fettuccine.
Pesto Cream Fettuccine with Chicken & Sun-dried Tomatoes
This splendid pasta dish marrying tender grilled chicken breast, vibrant sun-dried tomatoes and nutty basil pesto enveloped within a rich cream sauce makes a quick yet sophisticated meal worthy of special occasions.
- 8 oz egg fettuccine
- 1 boneless, skinless chicken breast
- 1⁄3 cup slivered almonds
- 3 cloves garlic
- 4 cups packed fresh basil leaves
- 1⁄2 cup olive oil, plus more for brushing chicken and tomatoes
- 1⁄3 cup Parmesan, plus more for garnish
- 1⁄4 cup heavy cream
- 1⁄4 cup oil-packed sun-dried tomatoes, drained and sliced
- Grill chicken over medium heat 5 to 7 minutes per side until cooked through (165°F). Let rest then slice.
- Make pesto: Pulse almonds and garlic in food processor. Add basil, 1⁄2 cup oil and 1⁄3 cup Parmesan. Puree to desired texture.
- Cook fettuccine al dente according to package directions. Reserve 1 cup pasta water then drain.
- Return pasta to pot and toss with pesto. Mix in cream, tomatoes and chicken with juices. Add reserved pasta water if dry.
- Serve pasta in warm bowls topped with more Parmesan for garnish.
Baked Eggplant & Tomato Cream Parmesan
This unique vegetarian pasta bake essentially flips classic eggplant Parmesan by using grated eggplant plus a vibrant tomato sauce and cream cheese mixture as the “sauce” binding with baked egg fettuccine. Pungent garlic, herbs and Parmesan infuse tons of flavor into every bite of this scrumptious lasagna-esque dish.
- 1 large eggplant, peeled and grated (about 4 cups)
- 1 15oz container ricotta cheese
- 8 oz cream cheese, softened
- 1⁄4 cup half-and-half or whole milk
- 1 28oz can crushed tomatoes, drained if necessary
- 4 cloves garlic, minced
- 2 Tbsp tomato paste
- 2 tsp Italian herb blend
- 12 oz cooked egg fettuccine, drained and tossed with a little oil to prevent sticking
- 1 cup shredded mozzarella
- 1⁄2 cup grated Parmesan
- Preheat oven to 350°F. Lightly grease a 9×13 casserole dish with nonstick spray.
- In a large bowl, mix eggplant, ricotta, cream cheese, half-and-half/milk, crushed tomatoes including juice, garlic, tomato paste and herbs until well blended. Season with salt and pepper.
- Spread 1⁄3 of sauce on bottom of prepared dish. Top with 1⁄2 the pasta in an even layer then half the mozzarella. Spoon over half remaining sauce.
- Repeat layering remaining pasta, sauce and mozzarella. Sprinkle Parmesan over top.
- Bake 40 minutes until hot and bubbly. Let stand 10 minutes before serving.
Most Flavorful Fillings for Stuffed Egg Fettuccine
Beyond divine drizzled sauces, consider incorporating tasty fillings inside the fettuccine for more dynamic flavors and textures. Here are some sensational stuffed pasta options:
- Ricotta, Lemon & Herbs – Fresh, bright, vegetarian
- Wild Mushrooms & Thyme – Woodsy and earthy
- Caramelized Onions & Bacon – Smoky, sweet and savory
- Spinach & Artichoke – Boldly flavored crowd-pleaser
- Recipe Tip: Roll out egg pasta dough into sheet. Brush liberally with filling leaving 1⁄2 inch border. Roll up into log and slice into wide ribbons. Alternatively, place teaspoonfuls of filling evenly onto half the dough rectangles then fold untopped half over filled half pressing firmly to seal before slicing fettuccine bands.
Egg Fettuccine Pasta FAQs
Still craving more intel about fettuccine? Read on for answers regarding storage, reheating and more:
How do you store fresh or leftover fettuccine pasta?
- Fresh: Toss pasta loosely with semolina flour or fine cornmeal to prevent sticking. Arrange in single layer on parchment-lined sheet pans and refrigerate up to 3 days.
- Leftover: Portion cooled fettuccine into airtight containers with a splash of oil. Refrigerate up to 5 days.
Can you freeze fettuccine pasta?
Yes! Freeze shaped, dried fresh pasta in single layers sprinkled with semolina on pans before transferring to freezer bags, pressing out excess air. Frozen storage up to 2 to 3 months.
What’s the best reheating method for fettuccine?
For sauce-less noodles, dip boiling water over pasta in colander briefly to reheat. If sauced, reheat gently over medium-low heat so flavors can permeate pasta without scorching. Adding splashes of pasta water helps loosen sauce consistency as needed.
Which wines pair best with egg fettuccine dishes?
Rich whites like Chardonnay or lighter reds such as Pinot Noir make splendid pairings. Bubbly Prosecco adds a twist. Match intensity of wine to intensity of sauce.
Hopefully this guide has illuminated all the mouthwatering magic egg pasta and golden ribbons of fettuccine can bring to your kitchen craft. Revel in the delightful texture, signature egg flavor and visual elegance handmade or store-bought egg fettuccine noodles contribute either simply sauced, baked into gratins or stuffed withcheese/veggies galore. Now start those noodles boiling and saucepans simmering to whip up some sensational egg fettuccine feasts!