Italian Garlic Fettuccine

Growing up in Toronto, I had a good friend who for a few years worked at a store that sold fresh pasta.  It belonged to the restaurant of the same name across the street.  When people ate at the restaurant, loving the pasta, they could head straight across the street and buy some of that home-made pasta themselves.

I used to think it was so luxurious and out of my league.  I mean, it was so much more expensive than the dried grocery store noodle.  And while I loved, and will always love pasta, I wasn’t sure I would ever (literally) pay the price for fresh pasta.

Well I did.  But after a few times I thought what I usually do, let’s try and make this.  It was actually not until we lived in Mexico that I tried it for the first time.  I ordered the attachments for my Kitchen-aid mixer and brought them down in my suitcase.  I found a simple egg noodle recipe and subsequently employed child labor one of the first times I did it.


This was at least five years ago.  I must say, I was surprised at how easy it was, although did take a bit of time to do all the rolling.  Because children seem to love fun gadgets, when my daughter saw the attachment whirring, she was intrigued and willing to sit on the counter for hours rolling out pasta.

Ever since that first time I’ve made pasta often and tried different types of noodles once in awhile (like this one).  This latest attempted at noodles was fun and turned out great so I had to share it with you.


Look at those pretty flecks of seasoning.  Gah.  I love it.

If you don’t have a pasta maker, you could actually roll out the dough yourself and cut with a pizza cutter or sharp knife.  Of course, a pasta-maker does make it uniform and much easier.

You can make this earlier in the day, but make sure you cover them so they don’t dry out too much.  And remember, when you are cooking up the noodles, they are al dente in about half the time of grocery store noodles.  Once they float to the top they only need a few more minutes and they’re done.

The first night we ate them, I served then with olive oil, garlic, cherry tomatoes, and basil, but the next day I simply tossed them with oil and garlic. And maybe topped with a little cheese.


When a noodle is the star, the sauce can be soft and simple.

Happy noodle making!


  • 4 cups flour
  • 1 teaspoon salt
  • 4 garlic cloves
  • 1/4 cup dried Italian seasoning (you could use just basil or oregano)
  • 4 eggs


In a large bowl, combine flour and salt and whisk to combine.   In a blender, combine eggs and garlic until garlic is pulverized.  Add egg/garlic mixture to flour mixture with about 6 TAB of warm water.  With a spoon, stir until mixture comes together and starts to pull away from edges.  If necessary, use more water, 1 TAB at a time.

Gather together, turn onto a lightly floured counter, and knead dough for about 5 minutes, sprinkling with flour if necessary.  Let rest, covered, for 30 minutes to an hour.

Cut dough into about 12 even pieces.  Adjust pasta roller to widest setting (mine is a 1).  Roll through four times.  Adjust setting to next level and repeat.  Repeat until you receive the desired thickness.  (I only go up to a 4 or 5 out of 8 because we like our noodles a little thicker).  Hang on drying rack, a hanger, or lay flat on well floured tray and let stand an hour, turning it once to make sure it doesn’t stick.

If you do not have a machine, cut your dough into four pieces.  Roll each section out until as thin as possible.  Hang to dry for about an hour.

Cut into desired noodle (I prefer fettuccine).  At this point noodles can be cooked and eaten right away or dried longer, as long as it’s spread out evenly so they don’t stick together.  Prepared noodles can rest on the counter up to four hours.

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