Sweet Fresh Fettuccini
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
52
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Honey1 tbsp
Kosher Salt1 tbsp
Lemon Juice3 cups
All-Purpose Flour4
Eggs1 tbsp
Olive OilDirections:
1
The dough should stick together if pinched between your fingers
2
The dough will be cornmeal-yellow in color
3
Some of the dough will be sticking together, but it will not form a single ball
4
Turn the dough out onto a lightly floured surface
5
Press the dough into a ball and knead gently until the dough is smooth
6
Cover with plastic wrap and let rest for 30 minutes
7
Roll out the dough to your desired shape
8
Yield: 4 to 6 servings (about 22 ounces)
9
Continue, with the machine running, until the liquid is evenly distributed, about 1 minute
10
Bring a large pot of salted water to a boil over high heat
11
In a large, heavy skillet heat the cream, zests, honey, and salt over medium heat, being careful not to boil the cream
12
Stir occasionally for about 4 minutes
13
Meanwhile, add the pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, about 2 to 3 minutes
14
Drain the pasta
15
Add the pasta and the lemon juice to the skillet with the cream sauce
16
Toss to combine
17
Place the pasta in serving dishes
18
Using a vegetable peeler, shave chocolate directly on top pasta
19
Sprinkle with hazelnuts
20
Serve immediately
21
Fresh Pasta: Place the flour in a food processor
22
In a small bowl, lightly beat the eggs
23
Add the salt and olive oil to the eggs and stir to combine
24
Add the egg mixture to the food processor
25
Pulse to combine the ingredients, scraping down the sides once or twice