Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Makes approximately 1 pound of fresh pasta
2 cups “OO” flour 1/4 teaspoon salt 2 whole eggs 1 to 3 tablespoons water
In the bowl to the food processor, pulse together the flour and salt. Add the eggs and water and process until the dough forms a soft ball but is not sticky. If so, add more flour a tablespoon at a time until it isn't sticky. Remove the dough from the food processor bowl and knead on a very lightly floured board until soft and smooth, 2 to 3 minutes. Let the dough rest wrapped in plastic wrap for at least 30 minutes.
Divide the dough into 3 pieces. With a pasta machine, roll one piece of the pasta out to 1/8" thick. Roll the sheet through the fettuccine cutter. Cut the fettuccine into 10-inch to 12-inch strands and toss on your work surface with flour. Place a kitchen towel on a baking sheet and dust with flour. Place the fettuccine on the baking sheet. Set aside and roll out the remaining 2 pieces of pasta.
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