Imagine twirling your fork into a plate of silky, homemade pasta, draped in a luxuriously creamy sauce that whispers of Italian culinary tradition. This Fresh Pasta with Lean Cream recipe is your ticket to transforming an ordinary dinner into an extraordinary gastronomic experience. Whether you're a seasoned home cook or a curious beginner, this recipe promises to elevate your cooking skills and impress even the most discerning food lovers with its elegant simplicity and rich, comforting flavors.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup lean cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Begin by preparing the fresh pasta dough. On a clean work surface, make a mound with the 2 cups of all-purpose flour. Create a well in the center of the mound, ensuring the walls are high enough to hold the eggs.
- Crack the 3 large eggs into the well you created in the flour. Add a pinch of salt to the eggs for seasoning.
- Using a fork, beat the eggs gently, gradually incorporating the flour from the edges of the well. Continue mixing until the dough starts to come together.
- Once the dough is shaggy and mostly combined, use your hands to knead it. Knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Wrap the kneaded dough in plastic wrap and let it rest at room temperature for about 30 minutes. This resting period allows the gluten to relax, making it easier to roll out later.
- While the dough is resting, prepare the lean cream sauce. In a medium saucepan over medium heat, pour in the 1 cup of lean cream. Heat gently, stirring occasionally, until it begins to simmer.
- Add the 1/2 cup of grated Parmesan cheese to the cream, stirring continuously until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste. Reduce the heat to low to keep the sauce warm while you cook the pasta.
- After the dough has rested, divide it into four equal pieces. Take one piece and keep the others covered to prevent drying out. Flatten the piece slightly with your hands, then roll it out using a pasta machine or a rolling pin until it reaches your desired thickness.
- Cut the rolled-out pasta into your preferred shape (tagliatelle, fettuccine, etc.). Dust the cut pasta with a little flour to prevent sticking and set aside.
- Bring a large pot of salted water to a boil. Once boiling, add the fresh pasta and cook for 2-4 minutes, or until al dente. Fresh pasta cooks much faster than dried pasta, so keep a close eye on it.
- Once cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
- Immediately add the drained pasta to the saucepan with the warm cream sauce. Toss gently to combine, adding a little reserved pasta water if needed to loosen the sauce.
- Serve the pasta hot, garnished with extra grated Parmesan cheese and a sprinkle of freshly ground black pepper. Enjoy your Fresh Pasta with Lean Cream!
Tips
- Flour matters: Use high-quality, fresh all-purpose flour for the best pasta texture.
- Kneading is key: Don't rush the kneading process - a full 8-10 minutes develops the perfect gluten structure.
- Rest your dough: The 30-minute rest is crucial for tender, elastic pasta.
- Watch cooking time carefully: Fresh pasta cooks much faster than dried - usually just 2-4 minutes.
- Save some pasta water: The starchy water helps create a silky sauce and helps it cling to the pasta.
- Serve immediately: Fresh pasta is best enjoyed hot, straight from the pot to the plate.
- Optional enhancement: Add fresh herbs like basil or parsley for an extra flavor dimension.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 16g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 165mg
