Fettuccine al Limone – A Handmade Pasta Story
Taste Journal · Da Cipriano
Fettuccine
al Limone
A handmade pasta story shaped by quiet process and simple ingredients. Fresh fettuccine, delicate lemon, a soft creamy finish, walnuts for texture and dill for a subtle aromatic lift — light, elegant and deeply homemade.
The process in motion — from dough to plate.
Ingredients
For about 2 to 3 servings.
Pasta Dough
- 300 g flour (ideally type 00 or fine white flour)
- 3 eggs
- 1 pinch of salt
Sauce & Finish
- 200 ml cream
- 1 organic lemon, zest and juice
- 40 g Parmesan, finely grated
- Salt and black pepper
- Walnuts, lightly toasted and roughly chopped
- Fresh dill
- Optional: a touch of olive oil
Preparation
- Prepare the dough Mix the flour, eggs and salt into a smooth dough. Knead for about 8 to 10 minutes until elastic and silky. Wrap and let it rest for at least 30 minutes.
- Portion and flour Cut the dough into smaller pieces and dust lightly with flour so it stays easy to handle.
- Flatten and roll Flatten each piece slightly, then run it through the pasta roller. Gradually reduce the thickness until long, smooth sheets form.
- Cut into fettuccine Use the pasta attachment to cut the sheets into fettuccine. Lightly flour the strands and shape them into nests or let them hang briefly.
- Cook the pasta Cook the fresh fettuccine in salted boiling water for about 2 to 3 minutes, depending on thickness.
- Make the sauce Warm the cream in a pan, add lemon zest and a little lemon juice, then stir in the Parmesan. Season with salt and black pepper.
- Finish the dish Add the cooked pasta to the sauce and toss gently. Plate and finish with walnuts, fresh dill and, if desired, a final touch of lemon zest or olive oil.
The Story in Images
Note
This dish is about balance — brightness from the lemon, softness from the cream, texture from the walnuts, and a gentle aromatic finish through dill. A simple composition, carefully brought together.