Recipe: Homemade Fettuccine (wide egg noodles, 1950's)

HOMEMADE WIDE EGG NOODLES
(FETTUCCINE ALL'UOVO)


4 cups sifted flour
4 large eggs
3 tablespoons water
1 1/2 teaspoons salt

Sift flour onto clean board. Make a hole in middle of flour and put in eggs, 3 tablespoons water and salt. Beat eggs with fork, slowly mixing about one half of the flour with it. Mix in rest of flour by hand, and knead until dough is smooth (about 10 minutes).

Cut dough in 3 pieces. Roll out each piece on floured board till paper-thin. Fold sheets of dough into rolls, and cut crosswise into strips about 1/2- to 2/3-inch wide, using a very sharp long knife. Toss noodles gently with fingers to unfold them.

Spread them on floured board, and let stand, covered with a towel, for not longer than one hour.

Cook noodles in 8 quarts boiling salted water for about 4 minutes, stirring frequently. Exact cooking time depends on the thickness of the noodles. Be sure to taste noodles after 3 minutes. Drain and use as directed or with any favorite sauce.

Source: The Italian Cookbook by Maria Luisa Taglienti, 1955