X

Handmade Lemon Pasta

Handmade Lemon Pasta

Makes 4 – 6 Servings
Hands on time: 40 minutes
Total preparation time: 1 hour and 15 minutes

For the pasta:
4 cups 00 flour (Italian milled flour)
2 tablespoons semolina flour
1 large egg
1 tablespoon butter, at room temperature
1 cup milk, at room temperature
3 tablespoons dried caciotta (or substitute parmigiano reggiano)
Salt and freshly ground black pepper to taste
the zest of 1 lemon

For the sauce:
1 ½ tablespoons extra virgin olive oil
1 tablespoon butter
the zest of 1 lemon

Make the pasta dough. Place the 00 flour on counter top, and create a well. Add the semolina flour, egg, butter, milk, caciotta, salt, pepper and lemon zest to the center of the well.

With a spoon, gently start to mix the ingredients together inside the fountain, slowly working in some of the 00 flour. Once this is partially combined, use your hands to knead the dough. When the dough feels sticky, continue to add in the remaining 00 flour. After 8 – 10 minutes of kneading, roll into a ball. The dough should feel firm and elastic. Let the dough rest for 10 minutes.

Make the sauce. In a large skillet, over medium heat, add the olive oil, butter and lemon zest. Set aside, until ready to toss with the pasta.

Fill a second large pot with water and several generous pinches of salt to cook the pasta in. Set over high heat, to come to a boil.

Once the dough has rested, cut into thirds, so it is more manageable to roll out on a floured surface. With a rolling pin, roll the dough out into a thin, round shape. Cut into 1 inch strips, and sprinkle them with semolina flour to prevent them from sticking together.

TIP: A pizza cutter makes cutting pasta a quick, clean and easy job.

Once the water comes to a boil, drop the pasta and cook for 1 – 2 minutes.

Drain, and return to the pan with the sauce and toss.

Sponsors

Oceania Cruises is THE cruise line of choice for travelers who are dining connoisseurs, want immersive experiences in sought-after destinations and enjoy a luxurious vacation that is also an extraordinary value. Our six ships designed for 684-1250 guests cruise to more than 450 of the world’s most alluring boutique and marquee ports of call.  Our award-winning cuisine, country club or relaxed ambiance, genuine service and value are what bring our guests back time and time again.

5 Responses to Handmade Lemon Pasta


  1. Nancy Benson says:

    Just watched your program on Amalfi Coast and lemons. It was fabulous. But, from your comments it appeared their lemons were different in sweetness and the oils. Can we get similar lemons over here? Do our lemons produce similar taste for the recipes?

    Nancy Benson

  2. Nicholeen says:

    Here in California, & perhaps elsewhere in the US, I would use a Meyer Lemon. It is sweeter, not tart, no bitterness, & smells wonderful. (Like Sara’s impromptu application to her wrists & neck called for!) Also, edible sort of like the Amafi Coast lemons.
    Here in the southern San Francisco Bay Area, we have flowers & fruit at the same time because our climate is much like the Mediterranean area!

  3. Clare says:

    Is the recipe missing an ingredient? In the final scene where Sara was sitting at table, she said the pasta sauce was finished by adding about 1/3 cup of lemon juice. Haven’t made this, but I suspect some liquid is needed. Loved the Amalfi episode, by the way!

Leave a Reply

Your email address will not be published. Required fields are marked *

*  
  

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>