Fabio Viviani's Fettucini with Roasted Lemon, Tomato and Parmesan

By pattie_d

Add some basil to the dough mixture, chopped peanuts. Vegetable of the season. Make it your own!

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

Details

Servings 8
Adapted from beta.abc.go.com

Preparation

Step 1

4 Large Eggs
12-14 heaping soup spoonfuls of flour (plus more if needed)
Salt and Pepper
1 tablespoon Olive Oil

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.

Salt

Cook in salted boiling water for 2 to 3 minutes.

3 cups Heirloom Cherry Tomatoes
3 tablespoons Olive Oil

For the Sauce: Heat olive oil in skillet and toss in cherry tomatoes until blistered.

1/2 Lemon (sliced)
1/4 cup Basil leaves
1 ladle chicken stock

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.

1/2 cup Parmesan Cheese (shaved)

Top with shaved parmesan.