Fettucini with Roquefort, Lemon and Rosemary

I found this simple pasta recipe in a cookbook I got to guide me in my French cooking by Patricia Wells, a chef who is known for her French cuisine. It looked basic, really showcasing the flavors of the star ingredients. When I read through the ingredients, I was a bit curious how so many strong flavors would go together, but it was delicious.

Patricia calls for dry fettuccini in the pasta, but I made a fresh whole wheat blend pasta. I had a tough time finding Roquefort, and I think any blue cheese could be substituted.

Fettucini with Roquefort, Lemon Zest and Rosemary

Adapted from At Home in Provence

1 lb. fettuccini

1 tbsp. EVOO

1 tbsp. butter

1 tbsp. Fresh Rosemary, chopped

Zest of 1 lemon

½ c. crumbed Roquefort

1 tbsp. fresh grated nutmeg

½ c. reserved pasta water

Fettuccini:

¾ c. whole wheat flour

¾ c. all purpose flour

2 eggs

Prepare pasta by mixing flours and making a well in the center. Crack in eggs and mix to combine. Knead, add flour or water to reach desired consistency. Let dough sit for 10 minutes.

Roll through a pasta roller into long strips of dough, let the dough rest again for 10 minutes.

Roll through the cutters into fettuccini, or roll into a log and slice into thicker ribbons.

Toss with flour and set aside.

Bring a large pot of water to a boil, salt heavily.

Drop in pasta, and cook for 4 minutes. Drain pasta, reserving ½ c. of the water.

Drop back into the pot, add remaining ingredients (set some aside for garnish if desired) except pasta water. Toss to incorporate, if dry, add some of the pasta water. Plate and serve immediately.

(I ate this with my Ratatouille)