Fettuccine with Lemon (Paradiso Perduto)

Name: Fettuccine with Lemon (Paradiso Perduto)
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters grated Asiago; 355 milliliters cream; 4 extra larges eggs; 4 Tbsps extra virgin olive oil; 1 recipe fresh fettuccine; 1 recipe fresh green fettuccine; 4 Zest of lemons plus juice of 1 lemon; 1 teaspoons olive oil; 1 head Treviso radicchio, chopped into 1-inch pieces; 4 shallots, finely chopped; 170 grams frozen chopped spinach, defrosted and squeezed very dry; 828 milliliters unbleached all-purpose flour plus 1/2 cup for dusting your work surface; 828 milliliters unbleached all-purpose flour plus 1/2 cup for dusting your work surface

Fettuccine with Lemon (Paradiso Perduto)

Fettuccine with Lemon (Paradiso Perduto) might be a good recipe to expand your main course repertoire. This recipe serves 4. One serving contains 1456 calories, 47g of protein, and 64g of fat. Head to the store and pick up asiago, shallots, treviso radicchio, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Make a mound 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 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 to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

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 any leftover crusty bits. Discard these bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

All Purpose Flour

Wrap