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Handmade Fettuccine with Sage

This recipe for handmade fettuccine could easily be use to make any type of pasta, with our without the sage. 

Course: Main Course
Cuisine: Italian, vegan
Servings: 4
Author: Michael Monson
  • 2 cups semolina flour
  • 1 teaspoon salt
  • 1/2 cup hot water
  • 2 tablespoons red palm oil, or just sub 2 tablespoons olive oil.
  • 1 tablespoon fresh sage leaves
Special equipment:
  • food processor
  • Pasta maker
  1. In a liquid measuring cup, add the palm oil to the hot water and allow it to melt. 

  2. Add the flour, salt, and fresh sage into your food processor. Pulse the processor until the sage is incorporated but still visible.

  3. Continue to pulse the food processor, and begin to add the water and oil through the feed hole. Add the remaining liquid and keep pulsing until all of the liquid is gone. If the dough is not starting to come together and pull away from the sides, add more water, a tablespoon at a time through the feed hole. Once the dough is starting to come together, and starts to roll around the inside of the processor, process for 30 seconds.
  4. Remove the dough from the processor, and wrap tightly with plastic wrap. Allow to chill in the refrigerator for about an hour.
  5. Divide your chilled dough into 4 equal portions. Working with one portion at a time (leaving the others sealed in the plastic wrap) form the portion into a rectangular shape. On your pasta maker’s widest setting, begin to feed your dough through. If things gets sticky, don’t be afraid to add a dusting of flour to your dough. After each pass through, fold the dough over on itself, and feed it through again. This helps to smooth out the dough, and it helps to form a more rectangular shape. When you feel confident with your dough’s shape, continue to roll your pasta through the machine, changing the width every two passes. Your dough will become thinner and longer. My machine has 7 settings, and for fettuccine noodles, I stop at 6. Continue to roll out all of your dough, setting the rolled dough on the counter with a bit of flour under it so that it doesn’t stick.
  6. When all of your dough is rolled out, cut each length of dough in half, so that you are left with the length of pasta you would like. Using the fettucini setting on your pasta machine, roll each length of dough through, making sure to collect it with your hand on the other end. Return the cut noodles to your counter, being careful not to let them overlap too much just in case they decide to stick. When all of your noodles are cut, dust them with a bit of flour.
  7. To cook, bring a large pot of salted water to a boil. Add your fresh pasta into the boiling water, stirring gently for the first minutes so that the noodles do not stick together. Allow to cook for between two and three minutes. Begin testing at two. All noodles should be gone from the water by three. They should be a bit chewy, but not raw or mushy. Using tongs or a pasta scoop, move the noodles from the water to a large bowl. Do not dump out the water.