Egg Fettuccine Rose Recipes

QUICK AND EASY FRESH EGG PASTA

Quick and Easy Fresh Egg Pasta image

An incredibly easy and versatile recipe to make a basic pasta dough.

Provided by Matthew Valleau

Categories 100+ Everyday Cooking Recipes

Time 40m

Yield 2

Number Of Ingredients 5

Ingredients

1 cup semolina flour
1 teaspoon salt
1 egg
2 tablespoons water
1 tablespoon olive oil

Steps:

Mix flour and salt together in a large bowl; push into a mound and make a well in the center. Place egg, water, and olive oil into the well; mix together, slowly incorporating the flour mixture until dough is combined.
Turn out dough onto a floured work surface; knead until ball forms, 5 to 10 minutes. Divide in half; form into balls. Wrap each dough ball in plastic wrap; rest dough until malleable, about 30 minutes.
Remove plastic wrap. Roll out dough balls; cut into desired shapes with a knife or pasta roller.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 0.2 g, Cholesterol 93 mg, Fat 9.2 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 1198.3 mg, Sugar 0.2 g

EGG FETTUCCINE WITH FIGS, ROSEMARY, AND PANCETTA

Egg Fettuccine with Figs, Rosemary, and Pancetta image

Egg fettuccine, rather than regular durum pasta, makes all the difference in this dish. It's usually sold curled in nests or loose in trays. Active time: 40 min Start to finish: 45 min

Yield Makes 4 main-course servings

Number Of Ingredients 13

Ingredients

3 slices firm white sandwich bread
3 tablespoons olive oil
6 oz sliced pancetta
1 small red onion, finely chopped
2 large garlic cloves, finely chopped
1 teaspoon finely chopped fresh rosemary, or to taste
1/4 cup dry white wine
1/2 cup chicken broth
3/4 lb firm-ripe fresh figs, trimmed and quartered lengthwise
2 tablespoons finely chopped fresh parsley
2 teaspoons fresh lemon juice, or to taste
3/4 lb dried egg fettuccine
Accompaniment: freshly grated parmesan

Steps:

Tear bread into pieces and pulse in a blender or food processor until reduced to coarse crumbs.
Heat 2 tablespoons oil in a deep 12-inch heavy skillet over moderate heat until hot but not smoking, then cook bread crumbs with salt and pepper to taste, stirring constantly, until golden brown and crisp, about 5 minutes. Transfer to a plate to cool.
Heat remaining tablespoon oil in cleaned skillet over moderately high heat until hot but not smoking, then cook pancetta, stirring, until golden brown and crisp. Transfer with a slotted spoon to paper towels to drain. Add onion to skillet and cook over moderate heat, stirring, until softened, about 4 minutes. Add garlic and rosemary and cook, stirring, 1 minute. Stir in wine and boil, stirring occasionally, until liquid is reduced to about 1 tablespoon. Remove from heat and stir in broth, figs, parsley, half of pancetta, and lemon juice.
Cook fettuccine in a large pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain pasta in a colander.
Add fettuccine to fig mixture with 1/4 cup reserved cooking water and salt and pepper to taste. Heat over low heat, tossing gently and adding more cooking water if mixture becomes dry, until just heated through.
Serve pasta topped with bread crumbs and remaining pancetta.

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