Recipe courtesy of Giada De Laurentiis
Episode: Comfort Food
Print
Sweet Fresh Fettuccini
Total:
1 hr 20 min
Prep:
40 min
Inactive:
30 min
Cook:
10 min
Yield:
4 dinner servings or 6 dessert servings
Level:
Intermediate
Total:
1 hr 20 min
Prep:
40 min
Inactive:
30 min
Cook:
10 min
Yield:
4 dinner servings or 6 dessert servings
Level:
Intermediate

Ingredients

  • 1 pint heavy cream
  • 1 lemon, zested
  • 1 orange, zested
  • 2 tablespoons honey
  • Pinch kosher salt
  • 1/2 recipe Fresh Pasta, cut into fettuccini, recipe follows
  • 1 tablespoon lemon juice
  • 1 small block semisweet chocolate, optional
  • 1/4 cup chopped, toasted hazelnuts
  • 3 cups all-purpose flour
  • 4 eggs
  • 1 tablespoon kosher salt
  • 1 tablespoon olive oil

Directions

Bring a large pot of salted water to a boil over high heat.

In a large, heavy skillet heat the cream, zests, honey, and salt over medium heat, being careful not to boil the cream. Stir occasionally for about 4 minutes.

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. Drain the pasta. Add the pasta and the lemon juice to the skillet with the cream sauce. Toss to combine.

Place the pasta in serving dishes. Using a vegetable peeler, shave chocolate directly on top pasta. Sprinkle with hazelnuts. Serve immediately.

Fresh Pasta:

Place the flour in a food processor. In a small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine. Add the egg mixture to the food processor. Pulse to combine the ingredients, scraping down the sides once or twice. Continue, with the machine running, until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers. The dough will be cornmeal-yellow in color. Some of the dough will be sticking together, but it will not form a single ball.

Turn the dough out onto a lightly floured surface. Press the dough into a ball and knead gently until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes.

Roll out the dough to your desired shape.

Yield: 4 to 6 servings (about 22 ounces)

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Fresh Fettuccine with Roasted Chicken and Broccoli Rabe

Recipe courtesy of Giada De Laurentiis

Watermelon with Sweet Balsamic Syrup and Fresh Mint

Recipe courtesy of Dave Lieberman

Sweet Potato and Yam Samosas with Fresh Mango Chutney

Recipe courtesy of Bal Arneson

Fresh Strawberries with Sweet Sour Cream and Red Wine Sauce

Recipe courtesy of Tyler Florence

Warm Octopus and Sweet Onion Salad with Fresh Basil and Lemon Vinaigrette

Recipe courtesy of Bobby Flay

Crispy Sea Bass with Confit of Yukon Gold Potatoes, Pancetta and Fresh Sweet Peas

Recipe courtesy of Emeril Lagasse

Lump Crabmeat and Fresh Florida Hearts of Palm Strudel with a Sweet Corn Remoulade

Recipe courtesy of Emeril Lagasse

Beef Grillades with Cheesy Fresh Corn and Sweet Onion Grits

Recipe courtesy of Bobby Flay

On TV

The Grill Iron

7:30am | 6:30c

The Grill Iron

8:30am | 7:30c

The Grill Iron

9:30am | 8:30c

Top 5 Restaurants

10:30am | 9:30c

Guilty Pleasures

11:30am | 10:30c

Guilty Pleasures

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Unwrapped 2.0

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

So Much Pretty Food Here