Pasta has been a beloved cuisine staple for centuries, and for good reason. While all traditional pasta is made with a mixture of flour and egg, the countless combinations of pasta shapes and sauces means there’s a pasta dish to please any palate. Here, locals showcase their favorite pasta pairings, from authentic Italian dishes to creative twists on classics.
“During our honeymoon in Florence, Italy, my husband and I had the opportunity to learn firsthand the art of pasta making with this recipe, where we procured locally sourced ingredients from the market alongside our instructor. This one-of-a-kind culinary experience holds a special place in our hearts and remains a beloved at-home date night meal. The homemade fettuccine radiates a delicate tenderness, further complemented by the zesty citrus cream sauce that bursts with vivid flavors and is sure to entice your palate and transport you to the heart of the city. Savor each bite and relish the tantalizing taste of Italy in the comfort of your own home.”
1½cupsfinely ground, hard-grain semolina flour, + extra for dusting
2jumbo eggs
1tsp.sea salt
2tsp.extra virgin olive oil
For the sauce:
2cupsheavy cream
Zest of 1 lemon
Zest of 1 orange
1oz.cognac
½cupfresh mint leaves
1Tbsp.kosher salt
1cupfresh Parmigiano Reggiano, roughly grated
Instructions
For the pasta:
On a flat surface, pour out flour in a mound, and make a crater in the center. Place the eggs (unbeaten), salt, and olive oil in the middle.
Work the mixture, kneading with the flat of your hands until dough is smooth and elastic.
Divide the dough into 4 equal parts. Place 1 piece of dough at a time on a well-floured surface, sprinkle more semolina flour on the dough, and roll out until very thin (should be transparent enough to see through).
Roll dough into a very loose log and cut into ¼-inch strips. Unravel strips and place on a linen cloth that is sprinkled with flour.
For the sauce:
Fill a large stockpot with 3 quarts water and bring to a boil.
While waiting for water to boil, pour cream into a skillet with lemon and orange zest. Cook over medium heat, stirring frequently with a wooden spoon until cream lightly coats sides of pan (2-4 minutes after it comes to a boil). Add cognac and mint leaves, and cook another 2 minutes. Season with salt to taste, and set aside.
When water is boiling, add 1 tablespoon kosher salt and cook fettuccine until al dente. Lightly drain, transfer to cream mixture, and sauté for 1 minute, moving everything around with tongs to combine.
Add Parmigiano, stir well, and serve.
Keyword citrus, fettuccine, italian-inspired, pasta
