Peter Berley's mission is to show how the simple act of cooking food can enliven your senses and nourish your life--from going to the farmer's market and outfitting your kitchen with the simplest, most useful tools to learning techniques and sharing meals with friends and family. The much-admired former chef of Angelica Kitchen, one of New York City's finest restaurants, Berley takes you through the seasons, with more than two hundred sumptuous recipes that feature each ingredient at its peak
The delicious, velvety sauce for this recipe is extremely fast to make, yet totally luxurious. If you don’t have crème fraiche, you can use heavy cream, but I think that cultured cream is much better for you and brings more character to the sauce. If you have the time and inclination you can make your own crème fraiche.
This recipe calls for a hand-cranked pasta machine. If you don’t own one, you can make the pasta by hand following the instructions for any of the other recipes.
Servings: 4-6
FOR THE NOODLES:
2 cups unbleached white bread flour plus additional flour for dusting
1/4 teaspoon fine sea salt
3 large eggs
FOR THE SAUCE:
2 tablespoons extra-virgin olive oil or unsalted butter
1 garlic clove, finely chopped
2 tablespoons finely Chopped fresh parsley
2 tablespoons finely chopped fresh basil or cilantro
1 tablespoon snipped fresh chives
1 teaspoon finely grated lemon zest
1 cup Crème Fraiche, preferably homemade
Coarse sea salt
Freshly milled black pepper
1/4 cup freshly grated Parmesan cheese
TO MAKE THE NOODLES
add the flour to a large bowl. Stir in the salt and make a well in the flour. Crack the eggs into the well and scramble lightly with a fork. Slowly draw the flour into the eggs with the fork until you have a ragged mass of dough. Mix the dough with your hands and form it into a ball. It should not feel too sticky or too dry. Add more flour if the dough is sticky, or water if the dough is too dry. The dough is ready for kneading when a finger inserted into the center of the dough comes out clean.
Place the dough on a clean work surface and knead rhythmically for 8 to 10 minutes, until the dough is shiny and supple. Wrap the dough in plastic and set it aside to relax at room temperature for 30 minutes.
Lay several clean cloth towels on a countertop or table. Unwrap the dough and divide it into six equal pieces. Work with one piece of dough at a time, keeping the remainder covered in plastic wrap. Adjust the rollers on the pasta machine to the widest setting. Flatten a piece of dough and run it through the machine. Fold the dough in thirds, insert the narrower end into the machine, and roll it through again. Lay the rolled dough flat on a towel. Repeat the process until all of the pieces of dough have been rolled twice. Make sure the flat pieces of dough do not touch each other when you lay them on the towels or they may stick together.
Close the rollers one notch. Insert the narrower end of the first piece of dough into the machine and roll it through. Repeat with the remaining pieces of dough. Always roll the pieces of dough in order to prevent uneven drying and ensure consistent texture and color of the finished pasta. Continue rolling the pieces in order and narrowing the rollers one notch at a time, until the sheets of dough have all passed through the sixth setting.
Let the pasta sheets dry for 8 to 10 minutes, turning them over once in a while until they are pliable, with a leathery feel, but are not so dry that they will crack when cut.
To make fettuccine, roll each sheet through the wider of the two cutters. Lay the noodles on the towels.
Bring a large pot of water to a boil and add 2 tablespoons salt. When the water returns to a vigorous boil, add the pasta. Stir with a long wooden spoon to prevent sticking. Cook for 2 to 3 minutes until al dente. Drain in a colander.
TO MAKE THE SAUCE
warm the oil in a wide sauté pan over medium heat. Add the garlic and sauté for 1 minute. Before the garlic browns, add the parsley, basil, chives, and lemon zest. Sautefor 30 seconds, then stir in the crème fraiche. Add salt and pepper to taste. Bring to a boil and remove the pan from the heat.
Add the pasta to the pan and toss to coat. Add the Parmesan, toss again, and serve immediately.
PASTA MACHINES VS. HAND-ROLLED PASTA If you are like me, you’ll want to be physically involved in the pasta-making process every step of the way. While I much prefer the experience of rolling out my pasta by hand, using a hand-cranked pasta machine works just as well. And the directions for machine-rolling pasta can be applied to any of the recipes in this chapter. Conversely, if you don’t own a pasta machine, you can simply follow the instructions I give for rolling pasta by hand on pages 145 and 146
