Fettuccine With Mascarpone And Basil Recipes

Steps:

• Bring 6 quarts of water to a boil in a large pot. Whisk the eggs, mascarpone, salt, pepper and 1/2 cup cheese in a heatproof mixing bowl. Set aside. Add 3 1/2 tablespoons kosher salt to the boiling water, drop in the fettucine and cook at a full rolling boil, stirring frequently, until al dente, 5 to 7 minutes. While the pasta is cooking, place the bowl, full of the mascarpone mixture, over a pot of boiling water to heat through. Once the pasta is cooked add to the sauce and toss, until the noodles are well coated with sauce. Plate in a bowl and garnish with a bit of fresh cheese.

Steps:

• Boil pasta in plenty of boiling, salted water until al dente.
• While it is boiling, rinse a heatproof serving bowl under hot water to warm it and dry bowl.
• In warm bowl, whisk together cream, cheeses, basil, nutmeg, pepper and salt to taste.
• Drain cooked pasta and add to bowl with the sauce.
• Toss well.
• Serve immediately.

Steps:

• Bring 4 quarts water to a boil in a large pot for cooking the pasta.
• Place the walnuts in a medium skillet over medium heat; toast, shaking the pan occasionally to turn the nuts, until fragrant, about 5 minutes; transfer to a plate.
• Melt the butter in the skillet; add the nuts and basil and cook just until heated through.
• Place the mascarpone in a bowl large enough to hold the fettuccine when cooked.
• Stir in the walnut mixture and add salt and pepper to taste.
• When the water come to a boil, add salt to taste and the fettuccine.
• Cook until al dente and then drain, reserving 1/4 cup of the cooking liquid.
• Toss the fettuccine, still dripping with cooking water, with the walnut sauce and mix well.
• Add as much reserved cooking liquid as needed to thin the sauce.
• Divide among individual bowls and serve immediately.

Steps:

• In a large, deep 12-inch skillet, bring stock to a boil over high heat. Once stock boils, stir in pasta, zucchini, mascarpone, garlic and half the basil; season generously with salt and pepper and reduce the heat to medium-high. Cook, stirring frequently, until pasta is tender and liquid is reduced until thickened and creamy, 12 to 13 minutes, adding a splash of water during the last few minutes of cooking if needed to moisten. Season to taste with salt and pepper.
• Meanwhile, prepare the gremolata: Chop almonds and parsley with remaining basil until finely chopped and combined; season with salt and pepper.
• Divide pasta among shallow bowls. Sprinkle with gremolata and serve immediately.

Steps:

• Combine 3-1/2 cups flour and salt in a large bowl. Make a well in the center. Pour water into well and stir together, forming a ball., Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking to surface and hands (dough will be stiff). Shape into a rectangle; cover and let rest for 30 minutes., Divide dough into fourths. On a floured surface, roll each portion into a 16-in. x 8-in. rectangle. Dust dough with flour to prevent sticking while rolling. Cut crosswise into 1/8-in. slices. Separate noodles onto clean towels; let dry overnight (let dry in the shape the noodles will be stored in). Package dry pasta., To cook fettuccine: Fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles; cook, uncovered, until tender, 8-10 minutes. Drain.