Fettuccine: 0-Type Flour + Egg (or Soy Lecithin)
Fettuccine literally means 'little ribbon' in Italian. They are a traditional long, flat pasta from the central region of Lazio and not to be confused with tagliolini, tagliatelle, pappardelle. Though they are all made with the same egg pasta dough and have a similar shape, they differ in the width at which they are cut and they have different origins.
These 'little ribbons' should traditionally be the size of a sewing measuring tape, thin, and with a width of about 1 cm (0.4 in).
Cut a piece of dough and wrap up the rest so that it doesn't dry out.
First fold and roll the dough, then gradually turn the adjustment knob of your pasta machine to your desired thickness. On our Marcato pasta machine we stopped rolling at setting 5, about 2 mm (0.1 in) thick.
When your pasta sheet is ready, move the hand crank of the pasta machine from the smooth rollers to the hole that cuts the fettuccine. Feed the sheet dusted with flour through the cutter. Like this.
Toss the fettuccine on a floured surface and sprinkle more flour to prevent them from sticking. Gently separate the strands of pasta by running your fingers through them, almost as if you were combing your hair.
Hang them on a drying rack or ...
... shape the fettuccine in small nests and place them on a stackable pasta dryer.
If you don't have one, dust a tray with semola flour so that they do not stick to the surface or to each other. For this purpose, always remember to use a coarse flour. Fine flour would be absorbed by the dough, making it stick to the surface.