Emeril Lagasse Pasta & Beyond - How to Make Fettuccine (DOUBLE Batch Recipe) | Cooking with Claire

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Chef Claire shows you how to make fettuccine pasta (WHOLE WHEAT) in the Emeril pasta maker (DOUBLE batch recipe - approx. 1 lb. cooked pasta) at the Emeril Everyday in-house test kitchen. Follow her easy, step-by-step method to make fresh, homemade fettuccine pasta with perfect results using the fettuccine pasta shaping disc.

TIP: Don't miss Chef Claire's helpful tips and tricks for using the Emeril Pasta & Beyond machine like why she mixes eggs FIRST before adding to the liquid measuring cup or why olive oil is an essential ingredient for perfect pasta.

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Emeril's Whole Wheat Fettuccine Recipe
(1 Dry Batch Container = 1. 25 Measuring Cups)
Makes 2 Batches (1 pound)

Ingredients:
1 Dry Measuring Container filled with whole-wheat flour, leveled
1 Dry Measuring Container filled with all-purpose flour, leveled
1 tsp. salt
2 large eggs, beaten
1 tbsp. olive oil
water

Directions:
1. Place the Fettuccine Pasta Disc on the front of the Pasta & Beyond and tighten the Screw Cap slightly over the Pasta Disc.
2. Use a scoop to add the flour to the Dry Measuring Container. Add the flour and salt to the Mixing Chamber. Close the lid.
3. Beat the eggs and add the egg and oil to the Liquid Measuring Container. Then, add the water to the Liquid Measuring Container with the eggs and oil until you reach the 150-mL line on the container. Stir to mix all the wet ingredients.
4. Press the Power Button and then press the Batch Button twice to select two batches. Then, the Pasta & Beyond will begin mixing.
5. Slowly add the liquid to the Mixing Chamber along the entire length of the slot in the lid while the Pasta & Beyond is mixing. You can use a spatula or fork to push any remaining liquid ingredients into the Mixing Chamber.
6. The Pasta & Beyond will pause to let the dough rest and then begin turning in the opposite direction to begin extruding the dough. If the dough is extruding too slowly, you can add about 1 tsp. of water at a time to moisten the mixture in the Mixing Chamber. You can return any extruded dough to the Mixing Chamber to re-mix the dough and improve its consistency.
7. While the pasta is extruding, cut it to size using the Spatula/Cleaning Tool with a downward motion. Cut to your desired length. For most pasta, cut at about 10 inches for each portion.