Fettuccine with ‘nduja, mascarpone, and lemon
This is another dish to credit to Padella in Borough Market; my appreciation for Padella is no secret. Classic flavors—Calabrian chile from the ‘nduja, mascarpone cheese, lemon juice—come together in an impressive dish that is spicy yet well-balanced. If you prefer something more extravagant and have 18 eggs to spare, try making an all-yolk pasta dough for the fettuccine. If making fresh pasta, I find it useful (albeit wasteful) to cook dried pasta just for the starchy water for the ‘nduja mixture. If you’re using boxed pasta, which is equally as good, look at the bottom of the recipe for some suggested modifications to the cooking timeline. Make sure to view step-by-step photos by scrolling down past the recipe.
GATHER (2-3 servings)
Fettuccine (homemade, or one box, about 500g)
‘Nduja (50g)
Juice of one lemon
Mascarpone cheese (two large spoonfulls)
Finely-chopped parsley, for garnish
Grana Padano or Parmigiano Reggiano, for garnish
ASSEMBLE
Place a small pot of heavily salted water on a burner, and bring to a boil. Drop any type of dried pasta—you will only be using the pasta water from this for the sauce. Cook through, and remove the pasta, leaving only the pasta water.
Additionally, place a large pot of heavily salted water on a burner, and bring to a boil.
In a saucepan over medium heat, drop your ‘nduja, and add a large ladle of pasta water. With a wooden spoon, spread the ‘nduja until it melts into the water.
Once the ‘nduja has melted, add the lemon juice and mascarpone cheese, and continue to melt.
Once the ‘nduja mixture has completely melted together, drop your fettuccine in the boiling water and boil for 45 seconds.
Transfer the fettuccine to the ‘nduja mixture, and add another ladle of pasta water. With tongs, mix the fettuccine with the sauce until the sauce reduces and coats the noodles evenly.
Add a small amount of finely-chopped parsley to the pasta, toss, and serve.
If you wish, garnish with Grana Padano or Parmigiano Reggiano and additional parsley.
Boxed Pasta Modifications
Begin boiling your pasta before starting the ‘nduja mixture, since the cook time of dried pasta is significantly longer than fresh pasta.
Remove the pasta from the water 2 minutes earlier than the recommended cook time.
Begin assembling the ‘nduja mixture about 4 minutes before you pull the pasta out.
GATHER (Pasta Dough)
300g of 00 flour
245g of egg yolks (about 18 eggs)
Room temperature water (to bring egg mixture to 245g, if needed)
ASSEMBLE (Pasta Dough)
In a large bowl, place 300g of 00 flour and create a well for the egg yolks.
With the bowl tared on a scale, begin placing the egg yolks in the well. If you don’t quite make 245g of eggs, add enough water to make up the difference.
With a fork, gradually mix small amounts of flower into the egg mixture in a circular mixture until an unrefined, shaggy mixture forms.
Place the mixture on a clean surface, and begin kneading for 10 minutes. At the end of 10 minutes, the ball of dough should be smooth and bounce back when poked. Wrap tightly in plastic wrap and let rest at room temperature for at least 1 hour.
Once rested, unwrap the dough and cut into quarters (see photo below) and take one quarter and flatten with your hands.
Using the widest setting (0) on your pasta machine, pass the dough through the pasta machine. (If the dough feels sticky, add a little bit of flower.)
Laminate the dough by folding in thirds (see photo below) and pass through perpendicular to the pasta machine on its widest setting. Do this lamination process three more times.
Decrease the thickness by turning the knob to setting 1, and pass the sheet of pasta through twice. Continue this process, moving up to setting 6.
Cut the sheet in half, and pass each half through the fettuccine cutter. Dust with flour and place on a clean sheet and cover. Repeat this process for the remainder of the dough.
