Recipe - Fettucine With Lemon (Paradiso Perduto)

One half Recipe fresh fettucine
One half Recipe fresh green fettucine
4 tablespoon Extra virgin olive oil
4 Shallots, finely chopped
1 Head Treviso radicchio, in
1" pieces
1 One half cup Cream
Zest of 4 lemons, plus
Juice of 1 lemon
One half cup Grated Asiago

To Prepare Fresh Fettucine: 4 extra large eggs 3 One half cups unbleached
allpurpose flour plus One half cup for dusting your work surface
One half teaspoon olive oil

Make a mound of the flour in the center of a large wooden cutting board.
Make a well in the middle of the flour and add the eggs and oil. Using a
fork, beat together the eggs and oil and begin to incorporate the flour
starting with the inner rim of the well.

As you expand the well, keep pushing the flour up to retain the well shape.
Do not worry that this initial phase looks messy. The dough will come
together when half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands.
Once you have a cohesive mass, remove the dough from the board and scrape
up any leftover crusty bits. Discard these bits. Lightly flour the board
and continue kneading for 3 more minutes. The dough should be elastic and a
little sticky. Continue to knead for another 3 minutes, remembering to dust
your board when necessary. Wrap the dough in plastic and allow to rest for
30 minutes at room temperature.

Note: Do not skip the kneading or resting portion of this recipe. They are
essential for a light pasta.

Roll out pasta to thinnest setting on pasta machine. Cut pasta into
1/4inch thick noodles by hand or with machine and set aside under a moist
towel.

To Prepare Green Fettucine:

4 extra large eggs 6 ounces frozen chopped spinach, defrosted and squeezed
very dry 3 One half cup unbleached allpurpose flour plus One half cup for dusting
your work surface
One half teaspoon olive oil

Follow regular fettucine instructions.

To Prepare Dish:

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12 to 14inch saute pan, heat oil over the heat. Add shallots and
saute until light golden brown, about 5 to 6 minutes. Add radicchio and
cook 30 seconds. Add cream, reduce by half and remove from heat. Drop pasta
into boiling water and cook until tender yet al dente. Drain pasta well and
toss into pan with cream mixture. Return to heat, add lemon zest and juice
and toss to coat. Add half the cheese and toss again. Serve immediately in
warm bowl, making extra cheese available on the side.

Yield: 4 servings

Recipe by: Molto Mario MB1D17 Posted to MCRecipe Digest V1 #611 by Sue
suechef@sover.net on May 13, 1997