Olive Ricotta Fettuccine
Olive Ricotta Fettuccine
Ingredients
For the Fresh Pasta
- 2 cups 00 flour, plus more for dusting
- 3 large eggs
- 1 teaspoon olive oil
For the Olive Ricotta Sauce
- 1 cup ricotta cheese
- 1/2 cup green olives, roughly chopped
- 1/2 cup black olives, roughly chopped
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 3 cloves roasted garlic, mashed
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup fresh basil, chopped, for garnish
For Cooking the Pasta
- 1 tablespoon kosher salt, for pasta water
Instructions
- 1
On a clean wooden work surface, place 2 cups of 00 flour, forming a mound. Create a well in the center of the flour.
⏱️ 2 min
- 2
Crack 3 large eggs into the well. Add 1 teaspoon of olive oil to the eggs.
⏱️ 1 min
- 3
Using a fork, gently whisk the eggs and olive oil, gradually incorporating the flour from the sides of the well to form a shaggy dough.
⏱️ 5 min
- 4
Once the ingredients are combined, knead the dough by hand on the wooden board for 8-10 minutes until it is smooth and elastic.
⏱️ 10 min
- 5
Cover the kneaded dough with plastic wrap and let it rest at room temperature for at least 30 minutes.
⏱️ 30 min
- 6
After resting, divide the dough into 4 equal portions. Lightly dust your work surface and dough with flour as needed. Flatten one portion of the dough with a rolling pin.
⏱️ 3 min
- 7
Feed the flattened dough through a pasta machine, starting with the widest setting. Fold the dough in thirds and pass it through the widest setting again. Repeat this 2-3 times. Gradually reduce the thickness setting, passing the dough through each setting multiple times until long, thin sheets of pasta are formed (typically to setting 6 or 7 on most machines).
⏱️ 10 min
- 8
Change the pasta machine attachment to the fettuccine cutter. Feed the pasta sheets through the fettuccine cutter to create long, thin strands of fettuccine.
⏱️ 5 min
- 9
Place the freshly cut fettuccine strands on a pasta drying rack or a lightly floured surface to dry slightly while preparing the sauce.
⏱️ 5 min
- 10
On a cutting board, roughly chop the green olives and black olives.
⏱️ 3 min
- 11
In a medium bowl, combine 1 cup of ricotta cheese, the chopped green and black olives, 1/2 cup of grated Parmesan cheese, 3 mashed cloves of roasted garlic, and 2 tablespoons of olive oil.
⏱️ 3 min
- 12
Season the mixture with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper, or to taste. Mash and mix all the ingredients in the bowl with a fork until well combined and slightly chunky.
⏱️ 2 min
- 13
Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt to the water.
⏱️ 5 min•🌡️ 212
- 14
Add the fresh fettuccine to the boiling water and cook until al dente, typically 2-3 minutes for fresh pasta.
⏱️ 3 min•🌡️ 212
- 15
While the pasta cooks, heat a large skillet or pan over medium-low heat. Add the olive ricotta mixture to the pan.
⏱️ 1 min
- 16
Using tongs or a pasta fork, transfer the cooked pasta directly from the boiling water into the pan containing the olive ricotta mixture. Reserve about 1 cup of pasta cooking water.
⏱️ 1 min
- 17
Add about 1/2 cup of the reserved pasta cooking water to the pan with the pasta and sauce. Add 1/2 cup of shredded mozzarella cheese.
⏱️ 1 min
- 18
Toss all ingredients together in the pan until the pasta is well coated, the sauce is creamy, and the mozzarella has melted. Add more pasta water if needed to reach desired consistency.
⏱️ 2 min
- 19
Serve the olive ricotta fettuccine onto plates. Garnish with additional grated Parmesan cheese and chopped fresh basil leaves.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Olive Ricotta Fettuccine
For the Fresh Pasta
- 2 cups 00 flour, plus more for dusting
- 3 large eggs
- 1 teaspoon olive oil
For the Olive Ricotta Sauce
- 1 cup ricotta cheese
- 1/2 cup green olives, roughly chopped
- 1/2 cup black olives, roughly chopped
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 3 cloves roasted garlic, mashed
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup fresh basil, chopped, for garnish
For Cooking the Pasta
- 1 tablespoon kosher salt, for pasta water
Instructions
- 1
On a clean wooden work surface, place 2 cups of 00 flour, forming a mound. Create a well in the center of the flour.
⏱️ 2 min - 2
Crack 3 large eggs into the well. Add 1 teaspoon of olive oil to the eggs.
⏱️ 1 min - 3
Using a fork, gently whisk the eggs and olive oil, gradually incorporating the flour from the sides of the well to form a shaggy dough.
⏱️ 5 min - 4
Once the ingredients are combined, knead the dough by hand on the wooden board for 8-10 minutes until it is smooth and elastic.
⏱️ 10 min - 5
Cover the kneaded dough with plastic wrap and let it rest at room temperature for at least 30 minutes.
⏱️ 30 min - 6
After resting, divide the dough into 4 equal portions. Lightly dust your work surface and dough with flour as needed. Flatten one portion of the dough with a rolling pin.
⏱️ 3 min - 7
Feed the flattened dough through a pasta machine, starting with the widest setting. Fold the dough in thirds and pass it through the widest setting again. Repeat this 2-3 times. Gradually reduce the thickness setting, passing the dough through each setting multiple times until long, thin sheets of pasta are formed (typically to setting 6 or 7 on most machines).
⏱️ 10 min - 8
Change the pasta machine attachment to the fettuccine cutter. Feed the pasta sheets through the fettuccine cutter to create long, thin strands of fettuccine.
⏱️ 5 min - 9
Place the freshly cut fettuccine strands on a pasta drying rack or a lightly floured surface to dry slightly while preparing the sauce.
⏱️ 5 min - 10
On a cutting board, roughly chop the green olives and black olives.
⏱️ 3 min - 11
In a medium bowl, combine 1 cup of ricotta cheese, the chopped green and black olives, 1/2 cup of grated Parmesan cheese, 3 mashed cloves of roasted garlic, and 2 tablespoons of olive oil.
⏱️ 3 min - 12
Season the mixture with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper, or to taste. Mash and mix all the ingredients in the bowl with a fork until well combined and slightly chunky.
⏱️ 2 min - 13
Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt to the water.
⏱️ 5 min•🌡️ 212 - 14
Add the fresh fettuccine to the boiling water and cook until al dente, typically 2-3 minutes for fresh pasta.
⏱️ 3 min•🌡️ 212 - 15
While the pasta cooks, heat a large skillet or pan over medium-low heat. Add the olive ricotta mixture to the pan.
⏱️ 1 min - 16
Using tongs or a pasta fork, transfer the cooked pasta directly from the boiling water into the pan containing the olive ricotta mixture. Reserve about 1 cup of pasta cooking water.
⏱️ 1 min - 17
Add about 1/2 cup of the reserved pasta cooking water to the pan with the pasta and sauce. Add 1/2 cup of shredded mozzarella cheese.
⏱️ 1 min - 18
Toss all ingredients together in the pan until the pasta is well coated, the sauce is creamy, and the mozzarella has melted. Add more pasta water if needed to reach desired consistency.
⏱️ 2 min - 19
Serve the olive ricotta fettuccine onto plates. Garnish with additional grated Parmesan cheese and chopped fresh basil leaves.
⏱️ 1 min