Fetucine testenina (Fettuccine pasta)

Sastojci (za 4 osobe): 400 g pšeničnog brašna tip 00 ili psenicno belo glatko brašno* Tip 400 ili Tip 500, 4 velika jaja (oko 200 g), 1 kašičica maslinovog ulja, prstohvat soli.

Priprema:

1. Na radnoj površini ili u velikoj činiji, prosejati brašno i napraviti udubljenje u sredini (kao vulkan).

2. U sredinu razbiti jaja, dodati prstohvat soli i maslinovo ulje.

3. Viljuškom lagano umutiti jaja i postepeno uvlačiti brašno sa rubova, dok se ne formira grubo testo.

4. Testo preneti na čistu radnu površinu i mesiti 8–10 minuta dok ne postane glatko, elastično i ne lepi se za ruke.

Ako je previše suvo, dodati po kašičicu vode; ako je previše mekano, posuti malo brašna.

5. Oblikovati testo u kuglu, umotati u providnu foliju i ostaviti da odmara 30 minuta na sobnoj temperaturi.

Ovo omogućava glutenu da se opusti i testo će se lakše razvlačiti.

6. Testo blago posuti brašnom i razviti oklagijom ili pomoću mašine za testeninu na debljinu oko 2–3 mm.

7. Premazati površinu sa malo brašna kako se ne bi lepilo.

8. Testo iseći na trake širine oko 6–7 mm (klasične fetucine).

9. Posložiti trake na lagano pobrašnjenu površinu ili obesiti preko čiste kuhinjske šipke da se ne lepe.

10. U velikoj serpi zakuvati oko 4 litea vode sa 1 kašikom soli.

11. Fetucine kuvati 2–4 minuta (zavisno od debljine), dok ne budu „al dente“.

12. Procediti i odmah poslužiti sa omiljenim sosom.

Koje belo brasno da odaberete za fetucine testeninu?

Za fetucine testeninu najbolji izbor je:

Belo pšenično brašno tip 400

Zašto tip 400?

• Ima niži sadržaj proteina → testo je mekše i svilenkastije
• Lakše se razvlači tanko, što je idealno za svežu testeninu
• Daje glatku teksturu sličnu italijanskom tipu 00

Kada koristiti tip 500?

• Ako želiš čvršću, rustičniju testeninu
• Dobro za testenine koje treba da drže teže sosove*
• Testo će biti malo elastičnije i zahtevati mrvicu više odmora

Najbolje testenine za teske soseve 

Savet plus:

Ako imaš oba

70% tip 400 + 30% tip 500 → savršen balans mekoće i strukture

• Fetucine: široke, ravne trake testenine, obično 6–7 mm širine, tradicionalno prave od belog ili integralnog brašna sa jajima.
• Dolaze iz Italije (posebno iz Rima i Toskane) i služe se sa bogatim sosovima poput Alfredo, bolonjeze, krem sosova ili sa pečurkama.

Ingredients (for 4 people): 400 g of wheat flour type 00 or wheat white smooth flour* Type 400 or Type 500, 4 large eggs (about 200 g), 1 teaspoon of olive oil, a pinch of salt.

Preparation:

1. On the work surface or in a large bowl, sift the flour and make an indentation in the middle (like a volcano).

2. Break the eggs in the middle, add a pinch of salt and olive oil.

3. Lightly beat the eggs with a fork and gradually draw in the flour from the edges, until a rough dough is formed.

4. Transfer the dough to a clean work surface and knead for 8-10 minutes until it becomes smooth, elastic and does not stick to your hands.

If it is too dry, add a teaspoon of water; if it is too soft, sprinkle some flour.

5. Shape the dough into a ball, wrap it in transparent foil and let it rest for 30 minutes at room temperature.

This allows the gluten to relax and the dough will be easier to stretch.

6. Lightly sprinkle the dough with flour and roll it out with a rolling pin or using a pasta machine to a thickness of about 2-3 mm.

7. Coat the surface with a little flour so that it does not stick.

8. Cut the dough into strips about 6–7 mm wide (classic fettuccine).

9. Arrange the strips on a lightly floured surface or hang them over a clean kitchen bar so they don't stick.

10. Boil about 4 liters of water with 1 tablespoon of salt in a large pot.

11. Cook the fettuccine for 2-4 minutes (depending on the thickness), until they are al dente.

12. Strain and serve immediately with your favorite sauce.

Which white flour should you choose for fettuccine pasta?

For fettuccine pasta, the best choice is:

White wheat flour type 400

Why type 400?

• It has a lower protein content → the dough is softer and silkier
• It is easier to roll out thinly, which is ideal for fresh pasta
• Gives a smooth texture similar to Italian type 00

When to use type 500?

• If you want a firmer, more rustic pasta
• Good for pasta that needs to hold heavier sauces*
• The dough will be a little more elastic and require a bit more rest

The best pasta for heavy sauces

Plus tip:

If you have both

70% type 400 + 30% type 500 → perfect balance of softness and structure

• Fettuccine: wide, flat strips of pasta, usually 6–7 mm wide, traditionally made from white or wholemeal flour with eggs.
• They come from Italy (especially from Rome and Tuscany) and are served with rich sauces such as Alfredo, Bolognese, cream sauces or with mushrooms.