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
Continue, with the machine running, until the liquid is evenly distributed, about 1 minute
2
Bring a large pot of salted water to a boil over high heat
3
In a large, heavy skillet heat the cream, zests, honey, and salt over medium heat, being careful not to boil the cream
4
Stir occasionally for about 4 minutes
5
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
6
Drain the pasta
7
Add the pasta and the lemon juice to the skillet with the cream sauce
8
Toss to combine
9
Place the pasta in serving dishes
10
Using a vegetable peeler, shave chocolate directly on top pasta
11
Sprinkle with hazelnuts
12
Serve immediately
13
Fresh Pasta: Place the flour in a food processor
14
In a small bowl, lightly beat the eggs
15
Add the salt and olive oil to the eggs and stir to combine
16
Add the egg mixture to the food processor
17
Pulse to combine the ingredients, scraping down the sides once or twice
18
The dough should stick together if pinched between your fingers
19
The dough will be cornmeal-yellow in color
20
Some of the dough will be sticking together, but it will not form a single ball
21
Turn the dough out onto a lightly floured surface
22
Press the dough into a ball and knead gently until the dough is smooth
23
Cover with plastic wrap and let rest for 30 minutes
24
Roll out the dough to your desired shape
25
Yield: 4 to 6 servings (about 22 ounces)