Easy And Simple Fettuccine Recipe

Fettuccine Recipe

Fettuccine Recipe Fettuccine is a type of flat ribbon pasta, which is used to prepare several kinds of pasta dishes. The word “fettuccine” literarily means “little ribbons” in Italian. These are prepared from dough of egg and flour. Traditionally people prepared fresh fettuccine pasta at their homes, but now-a-days they are commercially produced and are readily available in the market.

Fettuccine pasta is easily available in packaged form, but making fresh fettuccine pasta at home is a very exciting task. One of the most famous fettuccine pasta dishes is fettuccine alfredo. But apart from that, fettuccine ai funghi porcini is another fettuccine dish that is equally popular in Italy, Rome and in the entire world.

This recipe is prepared by cooking the pasta with a porcini mushroom sauce. The recipe is quite easy and gets prepared within a very short span of time if you buy uncooked packaged fettuccine pasta from the market.

Difficulty level: Easy
Servings per recipe: 4-6
Preparation time required: 1 hour- 1 hour 10 minutes
Cooking time required: 15-20 minutes

Required Appliances

1 large pot
1 deep skillet
1 large bowl
1 sieve
1 ladle
Plastic cling film
Kitchen towels
1 baking tray
1 rolling pin
1 pasta machine
1 knife
1 stirring spoon
1 colander

Required Ingredients

1 lb. + 1/4th lb. of fresh fettuccine pasta
1 lb. of fresh porcini mushroom, sliced
3-4 cloves of garlic, peeled and sliced
2-3 sprigs of fresh thyme
1 cup of white wine
1/4th cup of flat leaf parsley, chopped
A pinch of red pepper flakes
Freshly grated parmiggiano reggiano cheese
1 teaspoon of salt
2 tablespoons of butter, at room temperature
3-4 tablespoons of olive oil
Freshly ground black pepper, to taste

For the Fettuccine Dough

1 lb. + ½ lb. of all-purpose flour
5 large eggs, lightly beaten

Method of Cooking

1. Take a large bowl and place a sieve over that. Put the flour into the sieve and then gently shake the sieve to sift the flour into the bowl. You may sift the flour in two batches in order to avoid overfilling the sieve. Once you have sifted the whole flour, make a well at the center of the flour and then crack open the eggs to transfer their contents into the well of the flour.

Follow that by adding a pinch of salt. Once added, blend the flour with the eggs to get a thoroughly mixed moistened mixture. Next, sprinkle some flour on your cooking counter and place the flour mixture over that.

2. Knead the flour and egg mixture to assemble it into soft and neat dough. Once that happens, cover the dough with plastic cling film and let it rest in a cool place for at least 30-40 minutes. Once the time elapses, unwarp the dough and then roll it out into a 1/20th inch pastry on a lightly floured surface.

Then cut the pastry into half or quarter slices to make it suitable for passing through the pasta machine. Then take one of the slices of the pastry and pass it through the fettuccine cutter to get the strips of fettuccine pasta. Cut all the slices of pastry in the same way.

3. If you don’t have a pasta machine, simply roll each of the slices of pastry into ropes and then cut them along the length to get 1/4th-inch thick pasta strips. Once done, lay the noodles on a clean and dry baking tray and sprinkle some flour over them to help them dry faster.

Cover the pasta with a kitchen towel and set it aside. Next, take the mushrooms and rinse them individually to remove all the dirt from them. Once done, snap off the base of the mushrooms and retain only the caps. Then slice the mushroom caps into medium thick pieces.

4. Once done, take a deep skillet and place it on the stove. Light up the flame and set it on medium high. Once the skillet heats up, add the extra virgin olive oil to it and then let the oil heat up. Once the oil starts forming ripples, add-in the chopped garlic and rosemary sprigs.

Sauté the garlic and rosemary sprigs for 1-2 minutes and then add the red pepper flakes, the sliced porcini mushrooms and a pinch of salt. Sauté the mushrooms for 4-5 minutes or until they turn soft and turn into a slightly brown color.

5. While the mushrooms are sautéing, take a large pot and fill it up with 4-5 cups of water. Place the pot on the stove and light up the flame. Set the flame on high and let the water come to a boil. Once the water starts boiling, add a pinch of salt and the fettuccine pasta to it.

Boil the pasta for 4-5 minutes or until they turn soft. Once the mushroom is sautéed, deglaze the skillet with the white wine and then scrape off the brown bits of mushrooms from the bottom of the skillet. Next, add a ladleful of the pasta cooking liquid to the sauce to thicken it up. Now turn down the heat to medium low and let the sauce simmer for 5 minutes more to cook out the alcohol.

6. While the sauce is cooking, drain the water from the pot by tipping the pasta into a colander and then set it aside to drain out all the excess water from the pasta. Once the sauce is cooked, add-in the drained pasta and then season the mixture with a pinch of freshly ground black pepper.

Then add-in the grated parmiggiano reggiano cheese and the butter. Toss the mixture to combine everything nicely. Once done, discrad the thyme sprigs from the skillet and serve the pasta by sprinkling a little fresh chopped parsley on top.


1. You can also buy packaged fettuccine pasta from the market if you don’t wish to invest time and efforts on making the pasta at your home.

2. Pecorino or parmesan cheese can also be used instead of the parmiggiano reggiano cheese.

3. You can store the pasta for later use, but make sure that you dry the pasta completely before storing it in an air tight container to prevent it from becoming soggy.