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Sonora Wheat Fettuccine

Yield: about 1 lb.

Like standard Italian 00 pasta flour, White Sonora wheat flour makes silky noodles. But this heirloom North American variety also imparts a pale golden color and rich, almost toasty flavor.


  • 13-1/4 oz. (2-1/3 cups) White Sonora wheat pasta flour, such as Hayden Flour Mills
  • 3 extra-large eggs, or 3 large eggs plus 3 Tbs. water
  • 1/2 tsp. fine sea salt
  • Semolina flour, for dusting


  • Mound the flour on a clean, preferably wood, surface, and form a well in the center. Break the eggs into the well and sprinkle in the water, if using, and salt. Beat lightly with a fork to combine. Mix the dough and knead it into a smooth ball. Cover with plastic wrap, and let rest at room temperature for at least 30 minutes and up to 2 hours.
  • Set up a pasta machine with the rollers on the widest setting, or use the pasta roller attachment for a stand mixer. Scatter a little semolina on the ball of dough and on the work surface around the machine. Cut the dough into quarters and wrap three pieces. Flatten the fourth piece with your hand or a rolling pin into an oval 3 to 4 inches long and 3 inches wide. Feed it through the rollers, then lay it on the work surface. Fold it into thirds, like a business letter, sprinkle with a little semolina if it’s tacky, and pass it through the rollers again. Repeat the folding and rolling process three or four more times to smooth out and compact the dough and give it an even rectangular shape.
  • Move the roller setting to the next narrower notch, and feed the dough through twice, sprinkling it with semolina as needed. Continue to pass the dough through the rollers twice on each successively narrow setting until the strip is about 26 inches long and between 1/8 and 1/16 inch thick (I stop after running the dough twice through setting #4 on my pasta machine). The strip should be thin enough to barely see the shadow of your hand. Lay the strip on a semolina-dusted surface, and roll out the remaining pieces of dough in the same way. Cut the strips in half crosswise to yield eight 13-inch sheets and let the sheets dry slightly.
  • Cover a large rimmed baking sheet with a clean kitchen towel, and sprinkle it with semolina flour. Sprinkle the pasta sheets generously with semolina, and roll them up loosely, cigar-style, on the work surface. Use a sharp knife to cut the rolled sheets into 3/8-inch-wide noodles. Alternatively, use the fettuccine cutter attachment for your pasta machine or stand mixer to cut the sheets into fettuccine. Wrap the noodles into loose nests and lay them on the semolina-dusted baking sheet. You should end up with 8 nests, each weighing about 2 oz.
  • If not using within an hour or two, place the baking sheet in the freezer until the noodle nests are firm. Transfer the nests to a tightly lidded container and store in the freezer until cooking time. To cook, transfer the pasta directly from the freezer to the pot of boiling water; do not thaw.


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