Fresh Fettuccine with Figs, Prosciutto and Goat Cheese

Total Time:
1 hr 35 min
Prep:
45 min
Inactive:
30 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Vegetable oil cooking spray
  • Four 1/4-inch-thick slices prosciutto
  • 1 recipe Fresh Pasta, recipe follows
  • All-purpose flour, for dusting
  • Kosher salt
  • 1 tablespoon extra-virgin olive oil
  • Sauce:
  • 1 1/2 cups (about 7 ounces) dried Mission figs, stemmed and quartered
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup fresh orange juice
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup (4 ounces) goat cheese, at room temperature, crumbled
  • 1/2 cup (4 ounces) mascarpone cheese, at room temperature
  • Zest of 1 large lemon
  • Fresh Pasta:
  • 2 cups cake flour
  • 1 cup all-purpose flour, plus extra for dusting
  • 4 large egg yolks, at room temperature
  • 1/8 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil
Directions
Sauce:
  • Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.

  • Arrange the prosciutto in a single layer on the prepared baking sheet. Bake for about 10 minutes until crispy. Drain on paper towels. When cool enough to handle, crumble the prosciutto into 1/2-inch pieces.

  • Cut the pasta dough in quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time until the pasta is about 1/16-inch thick. Add the fettuccine attachment and run the pasta sheets through. Dust the fettuccine lightly with flour to avoid sticking.

  • Bring a large pot of salted water to a boil over high heat. Add the olive oil and pasta. Cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Place the pasta in a large serving bowl.

  • For the sauce: In a medium saucepan, combine the figs, broth, orange juice, thyme, salt and pepper. Bring to a boil over medium heat. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat. Stir in the goat cheese, mascarpone cheese and lemon zest until the sauce is creamy.

  • Pour the sauce over the cooked pasta and toss until all the ingredients are coated. Top with the crumbled prosciutto and serve.

Fresh Pasta:
  • Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.

  • Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.

  • Cut the dough into quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time, until the pasta is about 1/8 to 1/16-inch thick. Cut the pasta into the desired shape and use as needed.

Cook Notes: Recipe can also be made with 1 pound dried fettuccine pasta. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

The pasta dough can be rolled out by hand. Cut the chilled dough into quarters and using a rolling pin, roll out the dough until 1/8- to 1/16-inch thick.


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