Fresh Fettuccine with Figs, Prosciutto and Goat Cheese

INGREDIENTS

• 1/2 cup low-sodium chicken broth
• 2 teaspoons kosher salt
• Vegetable oil cooking spray
• 1/2 cup fresh orange juice
• 1/2 cup (4 ounces) goat cheese, at room temperature, crumbled
• 1/4 cup extra-virgin olive oil
• 2 cups cake flour
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 1 recipe Fresh Pasta, recipe follows
• 1 1/2 cups (about 7 ounces) dried Mission figs, stemmed and quartered
• All-purpose flour, for dusting
• 4 large egg yolks, at room temperature
• 1 cup all-purpose flour, plus extra for dusting
• 1 tablespoon fresh thyme leaves
• Four 1/4-inch-thick slices prosciutto
• 1/2 cup (4 ounces) mascarpone cheese, at room temperature
• Kosher salt
• 1 tablespoon extra-virgin olive oil
• Zest of 1 large lemon