| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 40 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 4 dinner servings or 6 dessert servings |
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
Instructions
- 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)
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 953 |
| Total Fat | 58 g |
| Saturated Fat | 30 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 5 g |
| Sugar | 18 g |
| Protein | 19 g |
| Cholesterol | 323 mg |
| Sodium | 769 mg |
Reviews
I wanted to like this. I REALLY did. I am not a picky eater and will eat pretty much anything. I followed the recipe to the letter…..but this was baaaad. VERY bad. SO bad, in fact, that it had to be thrown out. I hate to give a bad rating for anything, but…I feel people must be warned. Ew.
This was SO good! I used store bought refrigerated fettucchini, which made this very quick and delicious. I love sweets, but even I thought this was a dessert, definately not passible as a main course. I will make again!
To our friend above that complains about the spelling of fetuccini, I suggest you do oyur homework before you comment, fetuccini is correct, the i at the end means plural!
Natalie, Don’t give up on making pasta. Sometimes you need to add a little more liquid for the dough to come together. Not all eggs have the same amount of liquid. Add a little at a time. if you add to much and the dough becomes sticky, nead by hand in a little more flour until it is silky smooth. Make sure to let it rest after that at least 10 minutes.
I didn’t make the pasta from scratch, but it was still very good. I made this for a friend’s birthday because she wanted chocolate for dinner, not just dessert. It was really sweet with the citrus and chocolate, but if you are prepared for that it was really good.
i love the idea!
This sauce is sooo good! I think I will try it with a smaller pasta next time. The pasta seemed to overtake the sauce a little bit. Still a wonderful recipe! As for the comment a few below this one, the Fettuccini I have in my kitchen is spelled with an I. You are incredibly rude. Even if it were a typo, she probably has more smarts and creativity than your little brain will ever muster, so bite your tongue.
Having made fresh basil pesto this morning only to find out that the local pasta store is closed on Sundays…I set out to find a quick way of making my own fresh pasta. This recipe was definitely the easiest I’ve found yet and I went one step further and let my KitchenAid Stand Mixer do the kneading with the dough hook. It took less than 10 minutes to make two batches of freshly kneaded dough. As to the reviewer questioning the spelling of pasta….get a life!
This meal is very simple, yummy and different than anything else. What else could you possibly wish for? I’m no expert, nor American, nor Italian but I think Fettuccini spelling is an Italian way of spelling, and Fettuccine would be English way. So no matter what- it’s still correct, both ways. How can anyone rate a meal without even trying it and tasting?? I think Giada’s very accurate, neat and creative. She can surely “sell” what she’s cooking. Everytime I watch her taste what she cooks makes me wanna try her recipies. You go girl!
It doesn’t matter how you spell it! It was delicious.. Thanks for another tasty recipe.