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Lemon Pepper Pasta
An easy recipe for a deliciously aromatic tagliatelle that doesn't need a heavy pasta sauce to make for a perfect pasta starter or main course. simply serve with melted butter and parmigiano or light cream sauce. This recipe can be easily adapted to include different seasonings, such as thyme, rosemary or dried or fresh truffles flakes or be made plain.
- 3.5 cups all-purpose flour
- 1 tsp Salt
- 4 Room temperature eggs
- 1 tbsp Olive Oil
- 2 Zest of lemons
- 2 Juice from 2 lemons
- 1-2 tbsp coarse ground pepper
- Semolina for dusting
- To avoid contact with the skin, if sensitive to chili and lemon juice, wear gloves or mix in a bowl as per the spinach pasta mix above.
- Alternatively, place all of the dry ingredients on your clean work surface.
- Make a well in the center and whisk the the wet ingredients together and pour into the center of the flour mixture.
- Slowly mix the egg mixture into the flour using your fingers or a fork.
- Continue mixing the ingredients together to form a firm ball. If the dough feels too dry add a little water. If it’s too wet, add a Tbsp of flour.
- Knead the dough for 4-6 minutes until smooth.
- On a floured surface, roll into an even sheet with a rolling pin.
- Cut into desired shapes or roll the dough sheet into a long roll and cut into tagliatelle.
- Then carefully separate the strands and twist into a ‘nest’ and place on a plate dusted with semolina and sprinkle extra semolina on top to prevent from sticking.
- Cook within 30 min, or hang over a long stick, spacing out the pasta strands to let dry.
- This pasta is best prepared fresh for and aromatic and zesty flavour.
- If cutting equally sized Tagliatelle seems too daunting, why not cut your pasta sheet into rectangle. Pinch each rectangle in the middle to make little Farfalle (butterfly shapes).
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