Fettuccine with Lemon: Paradiso Perduto

Total Time:
55 min
Prep:
40 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Basic Pasta Dough (for fettuccini):
  • 3 1/2 to 4 cups all-purpose flour
  • 4 extra-large eggs
  • 1/2 teaspoon extra-virgin olive oil
  • Green Pasta Dough (for fettucini):
  • 4 extra large eggs
  • 6 ounces frozen chopped spinach, defrosted, squeezed very dry and pureed in a food processor
  • 3 1/2 cup unbleached all-purpose flour plus ? cup for dusting the work surface
  • 1/2 teaspoon olive oil
Directions
Basic Pasta Dough (for fettuccini):
  • Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil, and begin to incorporate the flour, starting with the inner rim of the well.

  • As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

  • Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

  • Roll the pasta out to the thinnest setting on a pasta rolling machine and cut the sheets into 1/4-inch thick ribbons.

Green Pasta Dough (for fettucini):
  • In a medium bowl, combine the eggs and spinach and stir well.

  • Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the egg and spinach mixture and the olive oil. Using a fork, beat them together and begin to incorporate the flour, starting with the inner rim of the well.

  • As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

  • Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

  • Roll the pasta out to the thinnest setting on a pasta rolling machine and cut the sheets into 1/4-inch thick ribbons.


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