INGREDIENTS

INSTRUCTIONS

To Prepare Fresh Fettucine: 4 extra large eggs 3 1/2 cups unbleached
all-purpose flour plus 1/2 cup for dusting your work surface 1/2
teaspoon olive oil  Make a mound of the flour in the center of a large
wooden cutting  board. Make a well in the middle of the flour and add
the eggs and  oil. Using a fork, beat together the eggs and oil and
begin to  incorporate the flour starting with the inner rim of the
well.  As you expand the well, keep pushing the flour up to retain the
well  shape. Do not worry that this initial phase looks messy. The
dough  will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your
hands. Once you have a cohesive mass, remove the dough from the board
and scrape up any leftover crusty bits. Discard these bits. Lightly
flour the board and continue kneading for 3 more minutes. The dough
should be elastic and a little sticky. Continue to knead for another  3
minutes, remembering to dust your board when necessary. Wrap the  dough
in plastic and allow to rest for 30    minutes at room  temperature.
Note: Do not skip the kneading or resting portion of this recipe.  They
are essential for a light pasta.  Roll out pasta to thinnest setting on
pasta machine. Cut pasta into  1/4-inch thick noodles by hand or with
machine and set aside under a  moist towel.  To Prepare Green
Fettucine:  4 extra large eggs 6 ounces frozen chopped spinach,
defrosted and  squeezed very dry 3 1/2 cup unbleached all-purpose flour
plus 1/2 cup  for dusting your work surface 1/2    teaspoon olive oil
Follow regular fettucine instructions.  To Prepare Dish:  Bring 6
quarts water to boil and add 2 tablespoons salt.  In a 12 to 14-inch
saute pan, heat oil over the heat. Add shallots and  saute until light
golden brown, about 5 to 6 minutes. Add radicchio  and cook 30 seconds.
Add cream, reduce by half and remove from heat.  Drop pasta into
boiling water and cook until tender yet al dente.  Drain pasta well and
toss into pan with cream mixture. Return to  heat, add lemon zest and
juice and toss to coat. Add half the cheese  and toss again. Serve
immediately in warm bowl, making extra cheese  available on the side.
Yield: 4 servings  Recipe by: Molto  Mario MB1D17 Posted to MC-Recipe
Digest V1 #611 by  Sue <suechef@sover.net> on May 13, 1997

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