Lemon Rosemary Black Pepper Bellavitano Fettuccine

Several months ago I baked another loaf of Artisanal Bread. I believe it was lemon-rosemary flavored – perfectly crisp and chewy and delightfully delicious, warm out of the oven. I used a portion of the bread to bake little rolls and then used lemon-baked chicken breast and black pepper-crusted cheese to fill the roll for dinner, with a hint of spinach.

Brian absolutely loved it. 

He said, with a piping hot full mouth, “You need to make this into a pasta dish for the blog.”

 

So I did!

You’re welcome.

Lemon Rosemary Black Pepper BellaVitano Fettuccine 

1 cup all-purpose flour
1 large egg
sea salt

4 Tbs. butter
juice and zest of 1 fresh lemon
2 Tbs. fresh rosemary cheese
4 oz. Black Pepper (very well-crusted) BellaVitano cheese
sea salt and black pepper

 

In a large bowl, or on the counter, form a mound with the flour and then create a well in the center. 

Crack the egg in the center and “pull in the flour” to create a pasta dough. 

 

Form into a disc and then roll out to cut into strips or use a pasta machine to create fettuccine.

Bring a large pot of salted water to a boil and cook the noodles for 3-5 minutes. Drain, reserving just a touch of the cooking water.

 

Toss the pasta with butter, fresh lemon juice and zest, rosemary, plenty of sea salt and pepper, and stir in chunks of the pepper-crusted cheese. 

 

That’s it! Bon appetite!