-
1
Bring a large pot of salted water to a boil over high heat.
-
2
In a large, heavy skillet heat the cream, zests, honey, and salt over medium heat, being careful not to boil the cream.
-
3
Stir occasionally for about 4 minutes.
-
4
Meanwhile, add the pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, about 2 to 3 minutes.
-
5
Drain the pasta.
-
6
Add the pasta and the lemon juice to the skillet with the cream sauce.
-
7
Toss to combine.
-
8
Place the pasta in serving dishes.
-
9
Using a vegetable peeler, shave chocolate directly on top pasta.
-
10
Sprinkle with hazelnuts.
-
11
Serve immediately.
-
12
Fresh Pasta:
-
13
Place the flour in a food processor.
-
14
In a small bowl, lightly beat the eggs.
-
15
Add the salt and olive oil to the eggs and stir to combine.
-
16
Add the egg mixture to the food processor.
-
17
Pulse to combine the ingredients, scraping down the sides once or twice.
-
18
Continue, with the machine running, until the liquid is evenly distributed, about 1 minute.
-
19
The dough should stick together if pinched between your fingers.
-
20
The dough will be cornmeal-yellow in color.
-
21
Some of the dough will be sticking together, but it will not form a single ball.
-
22
Turn the dough out onto a lightly floured surface.
-
23
Press the dough into a ball and knead gently until the dough is smooth.
-
24
Cover with plastic wrap and let rest for 30 minutes.
-
25
Roll out the dough to your desired shape.
