Mascarpone Fettuccine

  1. Mascarpone sauce: In a large pot over medium low heat, bring cream and garlic to a simmer.
  2. Stir in parmesan and mascarpone.
  3. Season with salt and pepper.
  4. Remove from heat and stir in cooked pasta.
  5. Garnish with chopped parsley.
  6. Spinach Pasta: In a medium skillet over medium heat, cook spinach, stirring occasionally, until wilted, 3 to 5 minutes.
  7. Remove from pan, and cool.
  8. Squeeze out excess liquid; there should be 1/4 packed cup of spinach.
  9. In the bowl of a food processor fitted with the steel blade, puree spinach until fine.
  10. Add 1 egg, and process few seconds more.
  11. Set aside.
  12. Mound flour in center of a work surface, and make a well in middle.
  13. Crack remaining 3 eggs into well.
  14. Beat eggs with a fork until smooth, then add spinach mixture to well and stir until combined.
  15. Begin to work flour into mixture with fork.
  16. Use a bench scraper to work in the remaining flour, a bit at a time.
  17. Once all the flour has been incorporated, start working dough with hands to form a rounded mass for kneading.
  18. Be sure the work surface is clean of all loose bits of dough; lightly dust with flour.
  19. Knead dough until smooth and elastic, about 5 minutes.
  20. Cover dough with an inverted bowl or plastic wrap, and let rest 1 1/2 hours at room temperature, or refrigerate overnight.
  21. Divide dough into eight pieces.
  22. Working with a few pieces at a time and keeping remaining pieces covered, flatten each portion of dough into a disk shape somewhat narrower than machine opening.
  23. Very lightly dust dough with flour.
  24. Feed through at pasta machines widest setting, keeping in mind that machine settings differ; some have as many as ten, while others have only six.
  25. (If dough pulls or tears when passing through machine, sprinkle a little more flour over the dough before feeding it in to keep it from sticking.
  26. When youre finished, remove excess flour with a dry brush.)
  27. As pasta sheet emerges, gently support it with your palm, and guide it onto your work surface.
  28. Fold sheet in half.
  29. Pass through a second time on the same setting to smooth dough and increase its elasticity.
  30. Thin dough by passing it through ever-finer settings, two passes on each setting, until sheets are almost translucent but do not tear.
  31. Cut into strips.
  32. Boil water.
  33. Add fresh pasta to boiling water and boil for a few minutes.
  34. Pasta will be done when it rises to the top.

cream, garlic, parmesan cheese, mascarpone cheese, italian parsley, fresh spinach, eggs, allpurpose

Taken from tastykitchen.com/recipes/main-courses/mascarpone-fettuccine/ (may not work)

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