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Fresh fettuccine

Recipe by:Executive Chef Evan Gotanda
Salt House, San Francisco


  • 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


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!

Asparagus with lemon cream sauce, burrata and mint

Dungeness crab with tomatoes and basil

Pork sausage with dandelion greens and chili flakes

Pesto with peas and pea tendrils

Califonia Bountiful