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1.
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To make the fettuccine entirely by hand, you'll need a pasta board or food safe countertop or tabletop. Pour the all-purpose and durum wheat flour into a large bowl and stir them together with a fork until thoroughly mixed. With your fingers or a wooden spoon, dig a well in the flour, crack the eggs, dribble in the water and sprinkle in the salt.
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2.
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With a wooden spoon, break up the egg yolks and stir slowly clockwise until the flour absorbs the eggs and water. Squeeze and knead the dough with your fingers until it is very stiff and uniform, about 10 to 12 minutes. Transfer the dough to a large wooden cutting board or marble slab and let it sit for 30 minutes.
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3.
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With a rolling pin, roll out the dough to make a stiff but elastic sheet of pasta no more than 1/8 inch thick. WIth a sharp knife, slice the sheet in half. Dust each sheet with durum wheat flour on both sides, lfiting with your fingers as you work. Put one sheet out of the way on the edge of the work surface or on a flour-dusted platter.
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4.
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Flatten the first sheet until almost translucsent, rolling firmly outward from a central point in all directions, gently lifting and turning the dough a quarter turn at a time, to form a rough disk. Carefully put the pasta sheet on the side on a cutting board or platter. Trim the edges of the sheet with a sharp knife, making a rectangle. With the knife or pasta wheel, start cutting the first sheet vertically from the right side to the left, slicing off ribbons about 1/8 inch wide until the sheet has been wholy sliced.
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5.
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With your fingers, separate the fettuccine by 1/8 inch or so. Sprinkle several generous pinches of duram wheat flour over them and rub some along the surface o fthe rolling pin. Use it to gently flatten the fettuccine again, making sure not to break them or allow them to stick to the riolling pin.
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6.
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Dust a platter with durum wheat flour. With the fingers of one hand, lift the fettuccine 5 or 6 ribbons at a time, coil them loosely around the palm of the same hand and nest them on the platter. Sprinkle each nest with durum wheat flour. Continue to coil and nest the fettuccine, tranferring them to the platter until you are finished with the first sheet of dough.
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7.
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Repeat the stretching, rolling, cutting and nesting procedure with the second sheet of dough.
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8.
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Let the fettuccine sit for 30 minutes before cooking. To store, sprinkle durum wheat flour, coarse semolina or cornmeal in the bottom of a ceramix, glass or plastic container, place the fettuccine inside, sprinkle with more flour, wrap the container witha clean dishcloth and refrigerate for up to 24 hours. Don't cover the fettuccine with plastic wrap or they will become mushy.
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In the book, there are notes on how to make the dough with a food processor. Since this is such a small amount of dough, I prefer to do this by hand.
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... an excerpt of:
"Cooking the Roman Way" (Harper Collins)
click on the cover to see it at Amazon.com
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