Serves 2 to 3 as a main dish, or 4 to 6 as an appetizer

For the most accurate measurements, weigh the potatoes and flour. After processing, you may have slightly more than the 3 cups (16 ounces) of potatoes recquired for this recipe. Discard any extra or set aside for another use. Besides the browned butter sauce, try our Gorgonzola Cream Sauce, Parmesan Sauce with Pancetta and Walnuts, and Porcini Mushroom Broth (related).

Makes 1 pound; serves 4 to 6
If using a high-protein all-purpose flour like King Arthur brand, increase the amount of egg yolks to seven. The longer the dough rests in step 2 the easier it will be to roll out. When rolling out the dough, avoid adding too much flour, which may result in excessive snapback.

WHY THIS RECIPE WORKS:
For a pasta dough that could be easily rolled out by hand (but still cook up into delicate, springy noodles), we added six extra egg yolks and a couple tablespoons of olive oil. In addition, we incorporated an extended resting period to allow the gluten network to relax and developed a simple, effective rolling technique.

Total Time: 45 minutes
Preparation Time: 0 minutes
Active Cooking Time: 30 minutes
Yield: 1 pound fresh pasta
Make Ahead: Pasta can be kept at room temperature for several hours
Difficulty: Intermediate

Fresh pasta is surprisingly easy to make at home. Yes, you will need a hand-cranked pasta machine, but the ingredient list could not be shorter (just eggs and flour) and the results are much better than anything you can buy.

You will be making 1 pound of Fresh Egg Pasta. We will be cutting the pasta into fettuccine that you should use for the Fettuccine Alfredo recipe in this lesson.

While we suggest using a pasta machine to cut fettuccine, you can cut fresh sheets of pasta by hand. Simply fold each sheet crosswise into thirds or quarters. Use a sharp chef’s knife and cut perpendicular to folds to form noodles of desired width. This technique comes in handy when you want to make wider shapes, like pappardelle or tagliatelle.

Here are the guidelines for cutting fresh by hand:

Pappardelle: 3/4 to 1 inch wide
Tagliatelle: 1/4 to 3/8 inch wide
Fettuccine: 1/8 to 1/4 inch wide

• We like Italian-made hand-operated manual pasta machines. We’ve tested the Imperia and Atlas pasta machines—the two major brands in Italy and widely available in cookware shops around the world—and found them equally good.

Makes 1 pound; serves 4 to 6
If using a high-protein all-purpose flour like King Arthur brand, increase the amount of egg yolks to seven. The longer the dough rests in step 2 the easier it will be to roll out. When rolling out the dough, avoid adding too much flour, which may result in excessive snapback.

WHY THIS RECIPE WORKS:
For a pasta dough that could be easily rolled out by hand (but still cook up into delicate, springy noodles), we added six extra egg yolks and a couple tablespoons of olive oil. In addition, we incorporated an extended resting period to allow the gluten network to relax and developed a simple, effective rolling technique.

Makes 1 pound; serves 4 to 6
If using a high-protein all-purpose flour like King Arthur brand, increase the amount of egg yolks to seven. The longer the dough rests in step 2 the easier it will be to roll out. When rolling out the dough, avoid adding too much flour, which may result in excessive snapback.

WHY THIS RECIPE WORKS:
For a pasta dough that could be easily rolled out by hand (but still cook up into delicate, springy noodles), we added six extra egg yolks and a couple tablespoons of olive oil. In addition, we incorporated an extended resting period to allow the gluten network to relax and developed a simple, effective rolling technique.

Makes about 6 cups
This recipe makes enough sauce to coat 2 pounds of pasta. Leftover sauce may be refrigerated for up to three days or frozen for up to one month. Eight teaspoons of gelatin is equivalent to one (1-ounce) box of gelatin. If you can’t find ground veal, use an additional ¾ pound of ground beef.

Baked chicken meatballs provide a healthy alternative to traditional meatballs. Served with whole wheat orzo, this dish is a leaner version of spaghetti and meatballs.

Read more: Orzo Salad with Chicken Meatballs Recipe – Good Housekeeping