Homemade Ribbon Macaroni (Fettuccine)

Ingredients

• 3 cups All-purpose flour (Original recipe calls for 2 1/4 cups, adjusted for modern portions)
• 2 Large eggs
• 3 tablespoons Cold water
• 0.25 teaspoon Salt
• 2 quarts Water (For boiling the pasta)
• 1 tablespoon Salt (For boiling the pasta)
• Meat Sauce (Or tomato sauce and cheese, to serve)

Instructions

1. 1Place the flour on a clean work surface or in a large bowl. Create a well in the center of the flour. Crack the eggs into the well. Add the water and salt.
2. 2Using a fork, gently mix the eggs, water, and salt together. Gradually incorporate the flour from the sides of the well until a shaggy dough forms. Once the flour is mostly absorbed, use your hands to bring the dough together into a ball.
3. 3Knead the dough for 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it's too dry, add a tiny bit of water.
4. 4Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
5. 5On a lightly floured surface, roll out the dough as thinly as possible, about the thickness of a dime. A pasta machine can also be used.
6. 6Let the rolled-out dough dry slightly for about 10-15 minutes. It should be dry enough to handle without sticking, but not brittle.
7. 7Fold the dough over lengthwise several times. Using a sharp knife, cut the folded dough into strips about 1/4 inch wide to create the ribbon macaroni (fettuccine).
8. 8Bring 2 quarts of salted water to a boil in a large pot. Add the ribbon macaroni and cook for 2-3 minutes, or until al dente. Fresh pasta cooks very quickly.
9. 9Drain the pasta well. Serve immediately with your favorite meat sauce or tomato sauce and cheese.