Sweet fresh fettuccine

Ingredients:

• 2 cups heavy cream
• Zest of 1 lemon
• Zest of 1 orange
• 2 tablespoons of honey
• Half fresh fettuccine pasta, recipe follows
• 1 tbsp lemon juice
• 1 small piece of semi-sweet chocolate, optional
• 1/4 cup chopped toasted hazelnuts
• 3 cups premium flour
• 4 eggs
• 1 tbsp coarse salt
• 1 tbsp. l. olive oil

Preparation:

1. In a large saucepan, bring water to a boil over high heat.
2. In a large, heavy-bottomed skillet, heat the cream over medium heat, adding the zest, honey, and salt. Do not bring to a boil. Stir occasionally for about 4 minutes.
3. Meanwhile, add the pasta to the boiling water and cook, stirring occasionally, for about 2-3 minutes, until tender but still firm to the touch (al dente). Drain the pasta. Add the pasta and lemon juice to the pan with the creamy sauce. Stir to coat completely.
4. Divide the pasta among serving bowls. Using a vegetable peeler, shave the chocolate directly onto the pasta. Sprinkle with hazelnuts. Serve immediately.

5. Homemade fresh pasta

   
   Place the flour in a food processor. Lightly beat the eggs in a small bowl. Add the salt and olive oil to the eggs and mix. Add the egg mixture to the food processor. Pulse to combine, scraping down the sides of the bowl as much as possible. Process until the liquid is evenly distributed, about 1 minute. The dough should stick together when squeezed in your hand. The dough will be yellow, like cornmeal. Some of the dough will stick together, but it won't form a solid ball.
6. Place the dough on a lightly floured surface. Form it into a ball and knead gently until smooth. Cover with plastic wrap and let rest for 30 minutes. Roll out the dough and cut into the desired pasta shape.