Fresh fettuccine

Ingredients

4 eggs
4 1/2 tsp. olive oil
3 tsp. white wine
1 3/4 cups semolina flour
1 3/4 cups flour (all-purpose or the extra-fine 00 variety)
Pinch of salt

Directions

Combine wet ingredients in a small bowl. Place dry ingredients in the bowl of a stand mixer and mix using a dough hook. When well mixed, slowly add wet ingredients. Mix for 5 minutes or until dough starts to come together. Remove from bowl and finish kneading by hand. Form into a flattened ball, wrap in plastic and refrigerate overnight.

The next day, cut a small portion of dough off and roll thinly enough to fit through the pasta machine. Roll to #2, or second-thinnest setting, on the machine. When you get to the final setting, put it through a couple more times to ensure the dough stays at that thickness. Cut into 10-inch sheets and put sheets through the fettuccine attachment. If you don't have a fettuccine attachment, stack the sheets and cut with a knife about 1/4-inch wide. Put plenty of flour between each sheet to keep them from sticking together. (To prepare fettuccine by hand, use a rolling pin to roll dough out as thinly as possible on a lightly floured surface.)

Dough can be made and rolled out ahead of time. Place in loosely closed plastic bags and refrigerate up to 3 days. Be sure to flour the pasta enough so it doesn't stick together.

Makes about 1 lb.

Serve your fettuccine with one of Gotanda's sauces!

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Brown butter sunchoke sauce with mushrooms, bacon and local cheese