Best Sweet Fresh Fettuccini Recipes

Melon Fettuccini with Sweet Wine and Fresh Mint image

Provided by Michael Chiarello : Food Network

Categories dessert

Time 10m

Yield 6 servings

Number Of Ingredients 4

2 ripe cantaloupes
1/4 teaspoon salt
1 (375 ml) bottle muscato wine (or other dessert wine), chilled
1 small bunch fresh mint, leaves picked and chopped fine

Steps:

Peel and seed the cantaloupe. Using a mandoline with wide julienne blade, gently shave the melon into batons into 4 bowls or plates. (Do not try to arrange the melon batons on the plate, they are fragile.)
Sprinkle each plate of melon with pinch of salt. Pour the chilled wine over top. Sprinkle with mint and serve immediately or chill in refrigerator until ready to serve.

Sweet Fresh Fettuccini image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h20m

Yield 4 dinner servings or 6 dessert servings

Number Of Ingredients 13

1 pint heavy cream
1 lemon, zested
1 orange, zested
2 tablespoons honey
Pinch kosher salt
1/2 recipe Fresh Pasta, cut into fettuccini, recipe follows
1 tablespoon lemon juice
1 small block semisweet chocolate, optional
1/4 cup chopped, toasted hazelnuts
3 cups all-purpose flour
4 eggs
1 tablespoon kosher salt
1 tablespoon olive oil

Steps:

Bring a large pot of salted water to a boil over high heat.
In a large, heavy skillet heat the cream, zests, honey, and salt over medium heat, being careful not to boil the cream. Stir occasionally for about 4 minutes.
Meanwhile, add the pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, about 2 to 3 minutes. Drain the pasta. Add the pasta and the lemon juice to the skillet with the cream sauce. Toss to combine.
Place the pasta in serving dishes. Using a vegetable peeler, shave chocolate directly on top pasta. Sprinkle with hazelnuts. Serve immediately.
Fresh Pasta:
Place the flour in a food processor. In a small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine. Add the egg mixture to the food processor. Pulse to combine the ingredients, scraping down the sides once or twice. Continue, with the machine running, until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers. The dough will be cornmeal-yellow in color. Some of the dough will be sticking together, but it will not form a single ball.
Turn the dough out onto a lightly floured surface. Press the dough into a ball and knead gently until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes.
Roll out the dough to your desired shape.
Yield: 4 to 6 servings (about 22 ounces)