Homemade Fettuccine
2 Cups all-purpose flour
1/2 Teaspoon salt
2 Beaten eggs
1/2 Cup water
1 Teaspoon olive oil or cooking oil (optional)
In small mixing bowl, combing flour and salt. Make a well in center. Combine eggs and water; stir in oil, if desired. Add egg mixture to flour mixture; mix well. Turn dough out onto pastry sheet or lightly floured surface. Knead till smooth and elastic (about 8 to 10 minutes). Cover; let rest 10 minutes. Divide dough into thirds. Roll each portion to a 16 x 12-inch rectangle. Let stand about 20 minutes to dry surface slightly. Starting at long end, roll dough up loosely. Cut roll into 1/4-inch slices; lift and shake to separate noodles.
Makes 1 pound fettuccine.
To Cook Fresh Fettuccine: Bring 3 quarts water and 3/4 teaspoon salt to rolling boil; add 1 tablespoon cooking oil, if desired. Add fettuccine a little at a time so water does not stop boiling; reduce heat slightly. Boil, uncovered, 1-1/2 to 2 minutes or till tender but still slightly firm; drain and serve.
To store, spread cut fettuccine out on a rack. Let dry overnight or till completely dry. Store in covered container.
To cook stored fettuccine, cok as for fresh fettuccineexcept boil, uncovered, about 5 minutes or till tender but still slightly firm; drain and serve.
This is from a Tupperware receipe card received years ago!!!