If you’re searching for a meal to prepare for your significant other on Valentine’s Day or another special occasion: look no further. Homemade fettuccine speckled with fresh herbs and tossed in a Beurre Blanc sauce is sure to impress. Beurre Blanc is a sauce flavored with shallots, lemon, white wine, and butter – lots of butter – don’t let its French name intimidate you, it isn’t difficult to prepare. The lemony and buttery sauce is rich and flavorful but doesn’t overpower the herbs in the fresh pasta.
1 ½ cups all purpose flour (plus more as needed)
¼ teaspoon salt
1 teaspoon very finely minced fresh herbs (rosemary, sage, and/or thyme)
2 Organic Valley Eggs, divided
- On a clean counter top stir together the flour, salt, and herbs, then mound the flour, making a well in the middle.
- Crack the eggs into the well and use a fork to whisk the eggs together. While whisking the eggs, bring in some of the flour from the walls of the well.
- When the dough becomes too sticky to continue using the fork, start using your hands to bring together the dough.
- If the dough is too sticky to knead, add 2-4 Tablespoons more flour. Knead dough for 2-3 minutes until dough is barely tacky.
- Cover dough with a plastic wrap and let rest for 30 minutes.
- Cut the dough into thirds; recover 2 sections with plastic wrap.
- Flatten dough slightly into a rectangle about 1/3″ thick, lightly flour both sides.
- Feed the dough into the pasta machine* on the widest setting. Fold the dough in thirds, like a letter, and feed through the widest setting again. Fold into thirds once more and feed through the widest setting.
- Feed the dough into the pasta machine on the next widest setting once, continue to reduce the setting on the pasta machine and feeding the dough through each setting once until the pasta is less than 1/8″ thick. If the dough starts to stick or tears slightly – sprinkle with flour.
- Repeat steps 7-10 for the remaining 2 sections of pasta.
- Attach the fettuccine cutter to the pasta machine and feed the pasta through it. Cut them into 10″ noodles and flour the fettuccine liberally so they won’t stick together.
- Add pasta, 1/3-1/2 the batch at a time, to a stock pot of boiling water. Boil for 2-4 minutes or until the pasta is tender, then drain.
1 shallot, diced
2 cloves of garlic, minced
1 Tablespoon Organic Valley Butter
1/4 cup lemon juice
1/4 cup white wine
2 Tablespoons Organic Valley Heavy Whipping Cream
5 Tablespoons cold Organic Valley Butter, cut into Tablespoon slices
- In a saucepan over medium-high heat sauté the shallot and garlic in the butter until softened and very lightly browned.
- Add lemon juice and wine, stirring often until reduced: 3-5 minutes.
- Add the cream, stirring often, until slightly reduced and thickened: about 1 minute.
- Turn the heat to low and add 1 Tablespoon of cold butter at a time, stirring constantly until it is melted, then add another.
- Once all the butter is in, taste and season with salt and white pepper, thin the sauce slightly with water or chicken broth, if desired.
- Remove from heat and toss with pasta, serve immediately.
*This recipe works best with a pasta machine, if you don’t have one – see if you can borrow one from a friend. If there is no pasta machine to be found: divide the dough into 6 sections rather than 3,roll each section on a well-floured countertop to less than 1/8″ thick, and use a pizza cutter or sharp knife to cut noodles.