Fettuccine
This category of pasta is generally made with eggs and flour, although the shape is wider than traditional linguine. I love this pasta served with a simple tomato sauce, summer vegetables, and a handful of fresh herbs such as basil, parsley, and/or chives!
Click here to find the basic recipe for the gluten-free pasta dough.
Instructions
4 steps1
Roll the pasta dough out to a thinness of 5mm and trim it into a rectangle approximately 20-25cm long.
2
Slice into even 1cm wide ribbons using a floured pizza cutter or a sharp knife.
3
Lay on a drying rack for 30 minutes.
4
Boil a pot of salted water and drop a handful of the pasta ribbons in. Cook 2-3 minutes and remove with a slotted spoon. Repeat until all the pasta is cooked. Serve with your favorite sauce or additions.
