Instructions: Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12- to 14-inch saute pan, heat the oil over high heat. Add the shallots and saute until light golden brown, about 5 to 6 minutes. Add the radicchio and cook for 30 seconds. Add the cream, reduce by half, and remove from the heat.

Basic Fresh Egg Pasta Dough: Roll the pasta out to the thinnest setting on a pasta rolling machine and cut the sheets into 1/4-inch thick ribbons.

Green Pasta - (Tagliatelle Verde): Roll the pasta out to the thinnest setting on a pasta rolling machine and cut the sheets into 1/4-inch thick ribbons.

Drop the pasta into the boiling water and cook until tender yet al dente, about 2 minutes. Drain the pasta well and toss into pan with cream mixture.

Return to heat, add lemon zest and juice, and toss over high heat to coat. Add half the cheese and toss again. Season with salt and pepper and serve immediately in a warm bowl, making the remaining Asiago available on the side.

This recipe yields 4 servings.

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