Description - Step 2

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. 

Description - Step 3

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. 

Description - Step 4

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.

Description - Step 5

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.