Herb Fettuccine With A Lemon- Prosecco Sauce (by Whitney at thatsquareplate.com)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Semolina Flour (by ECHO_E) 1 cup Wheat flour, white, all-purpose, unenriched 3 large Egg, fresh, whole, raw 1 tbsp Olive Oil 1 tsp Salt - Table - 1 tsp. (by MIKNMEG) 1 tbsp Butter, salted 2 tbsp chopped Shallots 6 oz Prosecco Sparkling ITalian Wine (by NOLAMIKE) 1 lemon yields Lemon Juice 1 tbsp Lemon Peel 1.5 cup, fluid (yields 2 cups whip Heavy Whipping Cream .25 cup Parmesan Cheese, grated 1 tsp Thyme, fresh 1 tsp Rosemary, dried
For the Herb Pasta
In the bottom of a stand mixer, sift together flours and salt. Create a small divet in the middle of the dry mixture and add the eggs and oil. With the flat paddle attachment, blend until combined. Add chopped herbs, and blend again until mixed throughout (you may want to switch to dough hook attachment).
Remove dough from the bowl, form into a ball, and wrap in saran wrap. Place in refrigerator for at least 30 minutes.
Roll out pasta with your pasta maker. (I flattened it to the '5' setting and then ran through the fettuccine attachment.)
Cook pasta in boiling salted water for about 3 minutes (around the last steps of your sauce.) When it floats, its done!
For the Lemon-Prosecco Cream Sauce
Melt butter over medium-high heat and saute shallot about 1-2 minutes or until soft and fragrant. Add lemon zest and season with salt & pepper. Add Prosecco or white wine and the juice from 2 lemons.
Bring to a boil, and lower heat to medium. Simmer until reduced by half (~2/3 cup) (about 10-15 minutes). Add heavy cream and bring to a boil. Lower heat and simmer about 15 more minutes. Add Parmesan and cook about 5 or 10 minutes longer until slightly thickened.
Once pasta and sauce are done, combine together in a skillet along with a bit of the pasta water. Top with grated Parmesan and lemon slices.
Serving Size: Makes 4 1- cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JULIABOLES.
In the bottom of a stand mixer, sift together flours and salt. Create a small divet in the middle of the dry mixture and add the eggs and oil. With the flat paddle attachment, blend until combined. Add chopped herbs, and blend again until mixed throughout (you may want to switch to dough hook attachment).
Remove dough from the bowl, form into a ball, and wrap in saran wrap. Place in refrigerator for at least 30 minutes.
Roll out pasta with your pasta maker. (I flattened it to the '5' setting and then ran through the fettuccine attachment.)
Cook pasta in boiling salted water for about 3 minutes (around the last steps of your sauce.) When it floats, its done!
For the Lemon-Prosecco Cream Sauce
Melt butter over medium-high heat and saute shallot about 1-2 minutes or until soft and fragrant. Add lemon zest and season with salt & pepper. Add Prosecco or white wine and the juice from 2 lemons.
Bring to a boil, and lower heat to medium. Simmer until reduced by half (~2/3 cup) (about 10-15 minutes). Add heavy cream and bring to a boil. Lower heat and simmer about 15 more minutes. Add Parmesan and cook about 5 or 10 minutes longer until slightly thickened.
Once pasta and sauce are done, combine together in a skillet along with a bit of the pasta water. Top with grated Parmesan and lemon slices.
Serving Size: Makes 4 1- cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JULIABOLES.
Nutritional Info Amount Per Serving
- Calories: 737.9
- Total Fat: 45.6 g
- Cholesterol: 274.5 mg
- Sodium: 807.8 mg
- Total Carbs: 59.8 g
- Dietary Fiber: 2.2 g
- Protein: 17.6 g
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