Fettuccine (shape guide)
Dimensions: width 6–7 mm; thickness 0.9–1.1 mm (typ. KA 5–6; calibrate with Thickness by Shape).
Dough
Roll
- Technique: Rolling Basics and device notes for KitchenAid.
- One pass per setting to 0.9–1.1 mm. If tacky, air‑dry 5–10 min; dust lightly with semolina.
Cut
- Cutter: feed straight into fettuccine cutter; catch/toss strands in semolina; form loose nests.
- Hand‑cut: dust, tri‑fold, slice 6–7 mm ribbons; unfurl and toss in semolina.
Cook
- Salt water to 1.0–1.5% (10–15 g/L). Boil 90 s–2 min; start tasting at 90 s.
- Finish in sauce with 60–120 ml pasta water for gloss/emulsion.
Make‑ahead & storage
- Nests: refrigerate ≤24 h or freeze ≤1 month. Boil from frozen, add ~30–45 s.
Pairings
- Ragù (beef/pork), mushroom‑butter, cream‑based sauces, lemon‑butter, tomato meat sauces.
- Example: Quick Red Meat Sauce.
Troubleshooting
- Frayed edges: dough dry → lightly mist hands, rest 10 min, pass one setting thicker, then proceed.
- Strands stick in cutter: sheet wet → air‑dry 5–10 min, dust semolina.
- Feeds crooked: trim leading edge square; guide the thicker side slightly toward center.