Fettuccine al Limone with Walnuts, Chanterelles and Dill
Made by Alessandro Cipriano
For 4 servings
For the pasta dough
- 415 g sifted flour
wheat flour type 405 and 550 / type 00 for pizza dough
- 4 large eggs
- 15 ml water (1 tbsp)
- 1 tsp salt
- 1 tbsp olive oil
- 1/2 onion
- 300 g chanterelles
- some olive oil
- 1 dl dry white wine
- 4 dl half cream
- 2 lemons, grated zest and juice of half a lemon
- 2 sprigs of dill
- 3 – 4 tbsp butter
- Salt pepper
- 1 handful of chopped walnuts
Preparing the dough
I am using the KitchenAid to prepare the dough and the fettuccine. This makes pasta production easy and fun. If you want to make noodles, spaghetti, ravioli, lasagne sheets, etc. KitchenAid makes it possible. This investment is well worth it.
Beat eggs in a glass measuring cup. Check egg quantity; it should be 200 ml. If it is less than 200 ml, add 2 ml of water at a time until the specified amount is reached.
Put the flour and salt in the Kitchenaid mixing bowl. Attach bowl and flat beater. Select speed level 2; Gradually add the eggs and 15 ml of water. Stir for about 30 seconds. Take the food processor out and replace the flat beater with the dough hook.
Set to speed 2 and knead for 2 minutes.
Let the dough rest in cling film for 20 minutes at kitchen temperature. Can also be stored in the refrigerator until the dough is used again.
Before using the pasta roller, divide the dough into 4 pieces on a lightly floured surface and flatten it a little.
Making the Pasta
Attach your pasta roller attachment to the power hub of your KitchenAid stand mixer.
Lightly flour your hands. On speed 2 and setting 1 on the pasta roller, feed one piece of flattened dough through the roller. Once it has gone through, fold the dough into half, rotate and feed through again. Rotating the dough is what makes it rectangular in shape. Repeat this process two to three more times until the dough has a smooth surface. Make sure you always dust with flour so that the dough doesn’t stick and tear.
Now change your roller setting to 2 and feed the dough through the roller once. Keep flouring your hands if dough is sticky.
Keep feeding the dough through on each roller setting (only once) until you’ve reached setting 5. I found this was a good thickness for fettuccine. Set your dough sheet aside on a floured surface and sprinkle with a bit more flour. Repeat these steps for the remaining pieces of dough.
Now add the fettuccine pasta cutter to the power hub of your KitchenAid stand mixer. Grab a sheet of pasta dough and cut it into about 2-3 equal pieces, depending on how long your pasta should be.
On speed 2, feed the pasta dough sheet through.
On a floured baking sheet, place each set of fettuccine on the baking sheet into a pile or a nest shape. Always dust with flower, otherwise the noodles will stick together.
Preparing the Sauce
Heat some olive oil in a pan. Sauté the onions in it, now add the halved chanterelles, then deglaze with the dry white wine. Now add the lemon juice and some lemon zest. Then pour in the half cream. Season the sauce with salt and pepper. Let the sauce reduce nicely.
Incidentally, roast the walnuts in a frying pan with a little olive oil. Keep the nuts warm. These are finally sprinkled over the finished pasta.
Cooking the pasta
Prepare a large saucepan with salted water and olive oil. Take around 480 g fresh fettuccine. Put the pasta in the boiling water and cook slowly for 3-4 minutes.
Pour off the pasta, return it to the pan and add a little butter. Mix everything carefully. Arrange the fettuccine in deep white plates. Now pour the finished lemon sauce over it, garnish with the roasted walnuts, some fresh lemon zest, and the dill.
Sprinkle with freshly grated parmesan and freshly ground pepper from the mill if you like.
Ready to serve, enjoy!
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