Homemade Fettuccine With Pesto

A plate of homemade fettuccine with pesto


  • 1¼ cups white flour
  • ¼ cup whole wheat flour
  • 1 egg, beaten well
  • approximately ½ cup water


Combine flours in small mixing bowl. Make well in center. Add beaten egg. Mix with fork until well blended. Add water until dough is smooth but not sticky. Make dough into a ball. Place in floured bowl. Cover with plastic wrap and let rest for about one hour. (Or refrigerate and bring to room temperature about one hour prior to cutting the pasta.)
On floured surface, roll dough into thin layer. Cut into thin strips with knife or serrated pasta cutter. Boil until cooked, about 8 minutes. Serve with pesto or other sauce, as desired. (Note that extra uncooked cut pasta can be frozen.)

Serves 4 to 5.