Rosemary Orange Fettuccine

Rosemary Orange Fettuccine

1 cup all-purpose flour
1 extra large egg
2 Tbs. fresh orange peel
1 Tbs. fresh rosemary
sea salt
pepper

Sorrento orange olive oil

 

In a medium-sized bowl or the countertop, make a well in the flour and add the egg to the center. 

 

Using a fork, mix well. 

Add the orange peel and rosemary. 

 

The mixture should form a stiff dough. 

 

If needed, stir in 1 to 2 tablespoons water, BUT you do not want the pasta to be too wet ~ remember, this is all about the “feel.”

 

On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand, roll dough out to desired thinness. Use the machine or a knife to cut into strips of desired width.

 

Bring a large pot of water to a boil. Liberally salt the water.

Add the noodles to the water and boil for about 2 minutes. 

Carefully remove the cooked beauties with a slotted spoon.

 

Serve drizzled with Sorrento orange oil, freshly cracked pepper, and additional rosemary.