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Ingredients
- For the Homemade Fettucini:
- 4 Large Eggs
- 12-14 heaping soup spoonfuls of flour (plus more if needed)
- Salt and Pepper
- 1 tablespoon Olive Oil
- For the Sauce:
- 1/2 Lemon (sliced)
- 3 cups Heirloom Cherry Tomatoes
- 3 tablespoons Olive Oil
- 1/4 cup Basil leaves
- 1/2 cup Parmesan Cheese (shaved)
- 1 ladle chicken stock
Preparation
Step 1
For the Homemade Fettucini: Combine eggs and olive oil in food processor. Add flour, salt and pepper and pulse until dough forms a ball that is firm enough to the touch that it no longer sticks to your finger. Add more flour if necessary.
Using a pasta roller (or mixer attachment) pass the pasta through until it reaches the desired thickness. Then, pass through fettucini attachment or cut into ribbons with a knife.
Cook in salted boiling water for 2 to 3 minutes.
For the Sauce: Heat olive oil in skillet and toss in cherry tomatoes until blistered.
In separate skillet, sear lemon slices until caramelized on both sides. Add lemon slices to tomatoes and toss to combine. Add a ladle of chicken stock to complete sauce, then add cooked pasta. Crush basil and add, sautéing for a moment more.
Top with shaved parmesan.