This Lemon Pasta Recipe is super yummy. It is perfect for either summer, because of its citrus freshness and/or for winter, with a nice and rich white sauce. If you don’t have semolina flour, you can just use all-purpose flour instead. Also, the exact quantity of liquid will depend of weather and altitude of where you live, so add it little by little until right consistency.
– 2 cups all-purpose flour, plus more for when rolling the dough
– 1/4 cup of semolina flour
– 2 eggs + 1 egg yolk (large)
– 3/4 teaspoon salt
– 1 tablespoon olive oil
– 1 tablespoon lukewarm water
– 2 tablespoons of fresh squeezed lemon juice
– 3 tablespoons of grated lemon zest
HOW TO MAKE IT:
In the KitchenAid mixer bowl, add all purpose flour and semolina flour. With the hook attachment on, give it a quick stir (on speed 2). Add whole eggs and yolk, olive oil, salt, lemon juice and lemon zest and start mixing on low speed. Start adding water little by little. If you need, turn off the mixer and touch the dough, it shouldn’t be either too wet or too dry (you should always prefer the dough wetter than dry because you will add flour when rolling it).
Once your dough reaches the right consistency wrap it with plastic and let it rest for about 30 minutes.
For this part, I used the KitchenAid Mixer pasta attachment, but if you have a separate pasta rolling equipment, the one you roll the handle, will work as well
I start at size 1 on my pasta roller and the mixer should be speed 2.
Cut 1/4 of the dough, smash it flat and sprinkle flour on both sides, run through the pasta roller about 4 or 5 times, until pasta looks smooth and always sprinkling flour on both sides before running through the roller. Then, set the roller to size 2 and start rolling the pasta sheet again, same drill, sprinkling flour every time the dough becomes sticky, do it for about 4 times until smooth. I run my dough all the way to 3 on my roller because I like it thicker. But you can achieve any thickness you prefer. Sometimes, the dough starts breaking the first couple times through size 1, this is very normal, just fold the dough again and run it through it again.
Once you have your pasta sheet, change the attachment to the fettuccine or spaghetti and cut it right away, hang it on a hanger or anywhere you can hang the pasta to let it dry, just until you get all the dough rolled and cut.
Once you have all the pasta ready, you can boil a big pot of water with a little bit of salt and oil and cook your pasta. Because this pasta is fresh, it will cook super fast.
My suggestion for sauce is, you can cut slices of chicken breast and pan fry it until you get a nice brown color, then make a white sauce adding lemon juice and zest and add the chicken, then just pour it over your pasta and serve it to your loved ones. They are going to love it.
I know fresh pasta is not the easiest thing to do, but when you taste it, you will understand that all that hard work is totally worth it at the end.
Lemon Pasta Recipe