How to Make Homemade Fettuccine Noodles from Scratch

If you’ve ever wanted to make your own pasta at home, fettuccine noodles are a great place to start!

These flat, ribbon-like noodles are a favorite in many households because they’re tasty, easy to cook, and perfect with creamy or hearty sauces.

If you are using dried pasta from a box or making fresh fettuccine from scratch, this guide will walk you through everything in clear, simple steps.

Cooking fettuccine doesn’t have to be hard. With just a few simple ingredients and some helpful tips, you can enjoy restaurant-style pasta right in your own kitchen.

You’ll learn how to make the dough, roll it out, cut it into noodles, and boil it to perfection. And if you’re not ready to go fully homemade, we’ve got tips for cooking store-bought fettuccine too.

Why Make Pasta at Home?

If you’ve only ever had store-bought pasta, you might be wondering if homemade pasta is really worth the effort? In short: absolutely!

Making pasta from scratch isn’t just about the food it’s about the experience, the flavor, and a little bit of kitchen magic. Here’s why it’s worth rolling up your sleeves and giving it a try:

1. The Taste is Next-Level

Fresh pasta has a softness and richness that dried pasta just can’t match. It soaks up sauces beautifully, has a tender bite, and brings out more flavor in every dish.

For creamy Alfredo or a light olive oil garlic sauce, homemade pasta takes the meal up a notch.

2. You’re in Control

When you make pasta at home, you choose exactly what goes in it. Want to skip the preservatives? Prefer organic eggs or whole wheat flour?

Trying a gluten-free version? You’re the boss. You can even add herbs or veggie purées like spinach or beet for a colorful twist.

3. It’s a Fun Project

Rolling out fresh pasta is hands-on and satisfying. Kids love cranking the pasta roller, and it’s a fun date-night or weekend project too.

It brings people together and adds a homemade touch to your meal that’s full of heart.

4. Surprisingly Simple to Make

Making pasta might sound intimidating, but the basic dough only takes a few ingredients usually just flour and eggs.

Once you get the hang of kneading and rolling, it becomes second nature. Plus, it’s way more forgiving than you’d think.

5. It Stores Well

Made a big batch? No problem. You can dry your noodles or freeze them for later, making homemade pasta both a treat and a smart make-ahead option for busy nights.

Your Pasta Making Grocery List

Before you start mixing and rolling, you’ll need just a few basic ingredients. The best part? Most of these are probably already in your kitchen. And if not, they’re easy to find at any grocery store.

Here’s what you’ll need for classic homemade fettuccine noodles:

Recipe Information Table

How to Make Fettuccine Noodles (Step-by-Step)

Making fresh pasta doesn’t have to be complicated. With just a few ingredients and simple steps, you’ll be serving up silky, tender fettuccine in no time. Here’s how to do it:

Step 1: Make the Dough

Start by placing 2 cups of all-purpose flour on a clean surface and forming a well in the center. Crack 3 large eggs into the well and use a fork to gently whisk the eggs, gradually pulling in the flour.

Once the mixture thickens, switch to using your hands to knead the dough until it becomes smooth and elastic, about 8–10 minutes.

Pro Tip: If your dough feels too dry, add water one teaspoon at a time. If it’s too sticky, sprinkle a little more flour as you knead. The goal is a smooth, slightly firm dough not crumbly or wet.

Step 2: Let the Dough Rest

After kneading, shape the dough into a ball and wrap it tightly in plastic wrap. Let it rest at room temperature for 30 minutes.

This resting period allows the gluten to relax, which makes the dough easier to roll out. Don’t skip this step it’s key to getting silky, tender noodles with just the right bite and texture.

Pro Tip: Wrap the dough tightly to prevent it from drying out. If your kitchen is cold, place the wrapped dough near the stove or cover it with a towel to keep it warm and soft during resting.

Step 3: Roll the Dough

Unwrap the dough and cut it into 2–4 equal pieces. Flatten each piece slightly with your hand or a rolling pin, then feed it through a pasta roller, starting on the widest setting.

Fold and roll several times, then gradually move to thinner settings until the dough is about 1–2 mm thick. If rolling by hand, roll evenly until thin but not tearing.

ProTip: Lightly flour the dough and pasta roller to prevent sticking. If the dough tears while rolling, fold it in half and re-roll from the widest setting this helps smooth out any weak spots.

Step 4: Cut into Fettuccine

Lightly flour your rolled-out dough sheets to prevent sticking. Use a pasta cutter attachment or a sharp knife to slice the sheets into ¼-inch-wide fettuccine strips.

If cutting by hand, fold the sheet gently into thirds before slicing for even noodles. Toss the noodles in a little flour or semolina and place them on a floured towel or drying rack until ready to cook.

Pro Tip: Let the rolled-out dough sheets dry for 5–10 minutes before cutting they’ll be easier to slice cleanly. Be sure to toss cut noodles in flour right away so they don’t stick together.

Step 5: Cook and Serve

Bring a large pot of salted water to a boil. Add the fresh fettuccine and cook for 2–3 minutes until the noodles float and are tender but slightly firm to the bite.

Fresh pasta cooks much faster than dried! Drain and toss immediately with your favorite sauce creamy Alfredo, pesto, or a simple garlic-butter mix, all pair beautifully with homemade fettuccine.

Pro Tip: Always salt your pasta water like the sea it brings out flavor. And don’t overcook fresh pasta! It’s ready in just a few minutes. Toss noodles in sauce immediately so they absorb every bit of flavor.

Nutrition Facts for Homemade Fettuccine

If you’re keeping an eye on nutrition, it’s helpful to know what’s in a serving of fresh homemade fettuccine. Here’s a general breakdown based on one cup of cooked fresh fettuccine:

Note: These are approximate values and may vary depending on the exact ingredients and serving size used.

How to Store or Freeze Fresh Fettuccine

Got extra noodles? No worries your homemade fettuccine can be stored in the fridge, freezer, or even dried. Here’s how to keep it fresh:

• Short-Term Storage (Up to 2 Days): Lightly flour noodles and place them in loose nests or layers. Cover and refrigerate; use within 48 hours for best texture.
• Freezing Fresh Fettuccine (Up to 2 Months): Let noodles dry for 15–20 minutes, then freeze on a tray. Transfer to a bag or container and cook straight from frozen.
• Drying for Pantry Storage (Up to 1 Month): Hang or lay noodles flat until fully dry and brittle. Store in an airtight container in a cool, dark place.
• Meal-Prep Portions (Cooked Pasta – Up to 3 Days): Cook and toss pasta with olive oil to prevent sticking. Store in a sealed container in the fridge and reheat gently.

Sauce Pairing Ideas for Your Homemade Fettuccine

Fresh fettuccine is soft, silky, and perfect for soaking up all kinds of sauces. If you’re craving something rich and creamy or light and herby, there’s a perfect match for your noodles. Here are some tasty ideas to get you started:

1. Classic Alfredo Sauce

Alfredo is rich, creamy, and the ultimate comfort sauce. Made with butter, heavy cream, and Parmesan cheese, it coats every strand of fettuccine like a warm hug.

Add garlic for depth or grilled chicken for a protein boost. It’s perfect when you want something indulgent, satisfying, and easy to make in under 15 minutes.

2. Garlic Butter & Parmesan

This simple sauce is all about big flavor from a few ingredients. Melt butter with minced garlic, toss in the cooked fettuccine, and finish with grated Parmesan.

Add black pepper or parsley for a fresh touch. It’s buttery, cheesy, and ideal for nights when you want something quick, cozy, and absolutely delicious.

3. Fresh Tomato & Basil

Fresh and light, this tomato basil sauce is perfect for summer. Sauté chopped tomatoes in olive oil with garlic until juicy, then stir in torn basil leaves.

It’s tangy, herby, and a great way to use garden tomatoes. This sauce keeps things bright while letting the fresh fettuccine shine through.

4. Creamy Mushroom Sauce

Earthy and rich, this sauce starts with mushrooms sautéed in butter or olive oil. Add a splash of cream, a pinch of thyme, and some garlic to deepen the flavor.

Stir in Parmesan for extra richness. It’s a great vegetarian option and pairs beautifully with homemade pasta’s silky texture.

5. Classic Pesto

Pesto brings bold, herby flavor to the table. Blend fresh basil with garlic, Parmesan, olive oil, and pine nuts (or walnuts if you prefer).

It’s no-cook, super fresh, and perfect for hot days. Toss it with warm fettuccine and add cherry tomatoes or grilled veggies for an easy, colorful meal.

Final Thoughts on Fresh Pasta at Home

Homemade fettuccine might seem fancy, but it’s actually simple, fun, and incredibly rewarding. With just a few basic ingredients and some hands-on love, you can turn flour and eggs into a delicious, restaurant-worthy meal.

If you keep it classic with Alfredo or try something fresh like tomato basil, the flavors truly shine when the pasta is made from scratch.

Plus, you can store, freeze, or dry your noodles so making a big batch is always a good idea! When cooking for family, friends, or just yourself, homemade fettuccine adds a personal, flavorful touch that store-bought pasta just can’t match.

So grab your rolling pin, crank up your pasta machine, and enjoy the process your future self (and your taste buds) will thank you.