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.