Herb Fettuccine with a Lemon-Prosecco Sauce

I finally received all of my KitchenAid winnings for the #BakeIntheFun sweepstakes, and my favorite selection happens to be a beautiful new red KitchenAid mixer. Look at the thing in all its glory – straight outta the box! 

I’m in love with this thing already, totally beats my other ‘clasp-to-the-counter’ pasta maker! :)

Anyways, since I had the day off, I had to put this thing to good use! Since I’m not much of a ‘baker’ (ha!).. I decided to make a savory dish for dinner. I’ve been growing some herbs in the kitchen for a little while — some basil, rosemary, and thyme, and decided to mince some up and add to the pasta dough. I used both rosemary and thyme, and the fettuccine turned out incredible. There’s really nothing better than some fresh, homemade pasta.

For the sauce, I wanted something light, so it didn’t overtake the flavor of the herby pasta. I wanted to make a white wine sauce, but realized all I had was sparkling white wine… I guess I’ve been on a kick — but I figured I’d try it. I chose to use some Prosecco (but really any white wine would work). The end product turned out EXACTLY as I wanted. A zingy lemon flavor, creamy light texture and a subtle hint of wine. 

Since this was kind of a ‘whim’ recipe, I didn’t use any protein, but I know a pan-fried chicken breast or some shrimp would pair beautifully! Next time…

I threw the pasta together to mix in a skillet with a tiny bit of the pasta water and the sauce. 

Top with grated Parmesan and black pepper. 

Herb Fettuccine with a Lemon-Prosecco Sauce

2015-12-17 18:39:48

Serves 4

Homemade thyme-rosemary pasta with a light, creamy lemon Prosecco sauce.

Write a review

Save Recipe

Print

Prep Time

10 min

Cook Time

30 min

Total Time

1 hr 40 min

Prep Time

10 min

Cook Time

30 min

Total Time

1 hr 40 min

For the herb pasta

1 cup Semolina flour

1 cup all-purpose flour

3 eggs

1 tablespoon olive oil

1 teaspoon salt

1 Tbsp. assorted herbs, minced (I used thyme & rosemary)

For the sauce

1 tablespoon butter

1 small shallot, minced fine

3/4 c. Prosecco or other white wine

2 lemons (juice and one's zest)

1 1/2 c. heavy cream

1/4 c. Parmesan cheese, grated

Salt & pepper

For the Herb Pasta

1. In the bottom of a stand mixer, sift together flours and salt. Create a small divet in the middle of the dry mixture and add the eggs and oil. With the flat paddle attachment, blend until combined. Add chopped herbs, and blend again until mixed throughout (you may want to switch to dough hook attachment).
2. Remove dough from the bowl, form into a ball, and wrap in saran wrap. Place in refrigerator for at least 30 minutes.
3. Roll out pasta with your pasta maker. (I flattened it to the '5' setting and then ran through the fettuccine attachment.)
4. Cook pasta in boiling salted water for about 3 minutes (around the last steps of your sauce.) When it floats, its done!

For the Lemon-Prosecco Cream Sauce

1. Melt butter over medium-high heat and saute shallot about 1-2 minutes or until soft and fragrant. Add lemon zest and season with salt & pepper. Add Prosecco or white wine and the juice from 2 lemons.
2. Bring to a boil, and lower heat to medium. Simmer until reduced by half (~2/3 cup) (about 10-15 minutes). Add heavy cream and bring to a boil. Lower heat and simmer about 15 more minutes. Add Parmesan and cook about 5 or 10 minutes longer until slightly thickened.
3. Once pasta and sauce are done, combine together in a skillet along with a bit of the pasta water. Top with grated Parmesan and lemon slices.

By Whitney

That Square Plate https://www.thatsquareplate.com/