Golden Ribbon Egg Fettuccine

1. Form the Dough

Place the flour in a food processor. Add the eggs directly onto the flour in the processor and blend the mixture until it forms a rough ball of dough. If the dough is too dry and crumbly, add water ½ teaspoon at a time until it comes together. If the dough is too wet and sticky, add flour 1 tablespoon at a time.

2. Knead the Dough

Take the dough out and knead it briefly on a floured surface until it forms a smooth, elastic ball. This helps develop the gluten, making the dough pliable and easier to roll out.

3. Rest the Dough

Wrap the dough in plastic wrap and let it rest for at least 15 minutes. This resting period allows the gluten to relax, making the dough easier to work with.

4. Roll Out the Dough

After resting, roll out the dough using a pasta machine or by hand until it's thin enough that you can see the outline of your fingers through it. If using a pasta machine, gradually work through the settings from thick to thin. If rolling by hand, work patiently to achieve an even sheet.

5. Cut the Dough

Cut the rolled dough into fettuccine strands or use it for other shapes like ravioli. Lay the cut strands on a baking sheet lined with a clean dish towel to prevent them from sticking together.

6. Cook the Pasta

Drop the strands into boiling water and taste often to ensure they reach your desired doneness. Fresh pasta usually takes just a couple of minutes to cook, so stay close and check frequently.