Food processor egg yolk fettuccine with lemon cream
PREP+COOK TIME 45 MINUTES (+ REFRIGERATION) SERVES 4
You will need a pasta machine for this recipe. If you don't want to make your own fettuccine, use 500g fresh pasta or 375g dried egg pasta instead.
1 2/3 cups (250g) white spelt flour, plus extra for dusting
1 teaspoon sea salt flakes
12 egg yolks
2 shallots (50g), chopped finely
2 teaspoons finely grated lemon rind, plus extra to serve
600ml pouring cream
1/4 cup (60ml) lemon juice
1 Pulse flour and 1/2 teaspoon of the salt in a food processor. With motor operating, add egg yolks and process until mixture comes together as a dough. Transfer dough to a clean work surface; knead the dough (it should be firm, not sticky) for 5 minutes or until smooth; flatten into a disc. Wrap in plastic wrap; refrigerate for 1 hour.
2 Fill a large saucepan with water; add remaining salt, cover and bring to the boil.
3 Meanwhile, cut pasta dough into four equal pieces. Flatten one piece with a rolling pin until 3mm thick; dust lightly with flour. Set the pasta machine at its widest setting. Feed the dough through five times, folding it in half each time and turning it 90 degrees until it is smooth and the width of the machine.
Esta historia es de la edición Issue 80 de The Australian Women's Weekly Food.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición Issue 80 de The Australian Women's Weekly Food.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.