Rosemary Orange Fettuccine
Rosemary Orange Fettuccine
1 cup all-purpose flour
1 extra large egg
2 Tbs. fresh orange peel
1 Tbs. fresh rosemary
sea salt
pepper
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 a 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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