Several months ago I baked another loaf of Artisanal Bread. I believe it was a 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!
