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

1/3 cup fresh lemon juice
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, combine the olive oil, butter, lemon juice and lemon zest and cook until the butter is melted. 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.

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9 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!

  4. I can’t seem to find the recipe for the Limoncello. But I’m old!
    The show on the Amalfi Coast was even great the second time.

  5. Michelle says:

    On November 5, 2018 at 7:52 am, Clare asked you where the lemon juice was that you mentioned and you answered with a link to the whole recipe and stated, “[T]he sauce is just olive oil, lemon juice and lemon zest. thanks for watching!”

    But the sauce recipe ONLY has olive oil, BUTTER and the zest of one lemon — your sauce recipe contains NO LEMON JUICE! Is this an error on your part, as you did mention 1/3 cup of lemon juice at the end of the televised segment? Should we just go ahead and add 1/3 cup of lemon juice to the sauce or would you like to correct your online recipe?

    Many thanks!


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