If you like experimenting with different flours and are always on the hunt for nutritious alternatives to regular pantry staples, then you must try this homemade khapli atta fettuccine recipe. Fettuccine is a classic pasta shape, characterised by long, smooth strands that twirl easily and taste amazing with all kinds of sauces, from pesto to cheesy Alfredo. As the name suggests, this homemade pasta recipe uses khapli atta, like the Aashirvaad Namma Chakki 100% Khapli Atta, as the base flour. This results in a nutritious, nutty-flavoured pasta with a delicate texture. Khapli atta is high in fibre and protein, making this homemade pasta recipe a healthier alternative to using pasta made from refined flour.
In a large bowl, add the Aashirvaad Namma Chakki 100% Khapli Atta. You can also use a wide, rimmed plate for this. Make a well in the centre and add warm water (and olive oil, if using). Gradually bring the flour into the liquid and knead for about 5-8 minutes to form a compact dough ball. If the dough is too dry, add a little more water (1 tablespoon at a time). The dough should be smooth, elastic, and not sticky. If it’s too sticky, add a little extra flour.
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Step 2: Rest the dough
Cover the dough ball with a damp towel or plastic wrap, and let it rest at room temperature for 30–60 minutes. This is crucial for gluten relaxation, making it easier to roll.
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Step 3: Roll and cut
Divide the rested dough into 4 smaller, manageable pieces. On a lightly floured surface, roll out one piece at a time into a very thin sheet (about 1–2 mm thick) using a rolling pin. Dust with flour, fold the dough sheet into a loose log, and use a sharp knife to cut into 1/4-inch wide strips for fettuccine. Unravel the strips immediately and lightly toss with more flour to prevent sticking.
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Step 4: Boil the pasta
Bring a large pot of salted water to a rolling boil. Drop the fresh fettuccine into the water.
Cook for only 2–3 minutes, as fresh pasta cooks much faster than dried. Khapli pasta is delicate, so avoid overcooking.
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Step 5: Cook and serve OR store
Drain and toss immediately with your favourite sauce. The earthy, nutty taste of Khapli pasta pairs well with simple olive oil garlic sauces, pesto, or creamy mushroom sauces.
To store: Lay freshly cut pasta on a tray or rack to air-dry for 30 minutes. Transfer to an airtight container and refrigerate for up to 2 days, or freeze for longer storage.
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Italian
Intermediate
Main Course
