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1
Place an oven rack in the center of the oven.
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2
Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
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3
Arrange the prosciutto in a single layer on the prepared baking sheet.
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4
Bake for about 10 minutes until crispy.
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5
Drain on paper towels.
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6
When cool enough to handle, crumble the prosciutto into 1/2-inch pieces.
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7
Cut the pasta dough in quarters and press flat.
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8
Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time until the pasta is about 1/16-inch thick.
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9
Add the fettuccine attachment and run the pasta sheets through.
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10
Dust the fettuccine lightly with flour to avoid sticking.
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11
Bring a large pot of salted water to a boil over high heat.
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12
Add the olive oil and pasta.
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13
Cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes.
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14
Place the pasta in a large serving bowl.
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15
For the sauce: In a medium saucepan, combine the figs, broth, orange juice, thyme, salt and pepper.
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16
Bring to a boil over medium heat.
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17
Reduce the heat and simmer for 5 minutes.
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18
Remove the pan from the heat.
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19
Stir in the goat cheese, mascarpone cheese and lemon zest until the sauce is creamy.
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20
Pour the sauce over the cooked pasta and toss until all the ingredients are coated.
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21
Top with the crumbled prosciutto and serve.
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22
Place the cake flour, all-purpose flour, egg yolks and salt in a food processor.
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23
Pulse to combine.
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24
With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers).
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25
If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
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26
Place the dough on a lightly floured surface.
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27
Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes.
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28
Cover with plastic wrap and refrigerate for 30 minutes.
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29
Cut the dough into quarters and press flat.
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30
Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time, until the pasta is about 1/8 to 1/16-inch thick.
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31
Cut the pasta into the desired shape and use as needed.
