In all the times I’ve previously played around with pasta, I’ve done so with my bestie, a perfect pasta pro.

Well, my generous hubby decided this year for Christmas I needed to do a little playing around of my own.
Actually, I think he decided it to be absolutely ridiculous for me to not to have such a little toy of my own…or maybe I decided that and he kindly obliged.

In any case, I’m one happy camper ~ and an ecstatic pasta maker too!

Rosemary Orange Fettuccine

1 cup all-purpose flour
1 extra large egg
2 Tbs. fresh orange peel
1 Tbs. fresh rosemary
sea salt
Sorrento orange olive oil

In a medium sized bowl or the countertop, make a well in the flour and add the egg to the center. Using fork, mix well. Add the orange peel and rosemary. The mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water, BUT you do not want the pasta to be too wet ~ remember, this is all about the “feel.”

On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand, roll dough out to desired thinness. Use the machine or a knife to cut into strips of desired width.

Bring a large pot of water to a boil. Liberally salt the water.
Add the noodles to the water and boil for about 2 minutes. 
Carefully remove the cooked beauties with a slotted spoon.

Serve drizzled with Sorrento orange oil, freshly cracked pepper, and additional rosemary.

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