You haven’t lived life until you’ve had the deliciousness that is homemade pasta! Although it may seem intimidating initially to make your own pasta, the ingredients are simple, as is the technique. It’s also pretty gratifying to make it yourself!
With a pasta roller, this recipe is easy peasy. Without a pasta roller, you’ll need a little patience and a little elbow grease, but it can definitely be done!
I cut my pasta into fettuccine, but you can cut it into any size you like. I paired this zesty pasta with the cheese I had on hand – some leftover homemade ricotta, some grated Parmesan and a squeeze of lemon. Feel free to add in any fresh herbs you may have on hand – parsley or basil would be delicious. I also topped it off with my favorite veggie – crispy, spicy roasted brussels sprouts. Add in your favorite roasted veggies – sauteed spinach would be great with this!
Homemade Lemon Pepper Pasta
makes 1/2 lb of pasta (2-3 servings)
for the pasta
1 1/2 cups of flour
1 extra large egg
1 extra large egg yolk
1/2 lemon , juice and zest
1 tbsp olive oil
1 tsp salt
5-6 grinds of freshly cracked black pepper
for the lemon ricotta sauce
for the pasta
Place the flour in a mound on a clean work surface. Make a well in the center of the flour and add in the egg, egg yolk, lemon juice, lemon zest, olive oil, salt and pepper. Use a fork to beat the eggs together and then begin to slowly incorporate the flour from the inside rim of the well. As you incorporate more flour into the egg, push the flour up along the sides to make sure the well retains its shape. It will look a bit messy, but it will all come together.
When about half of the flour has been incorporated into the egg mixture, you’ll begin to see the dough forming. Begin kneading the dough, using the palms of your hands, to incorporate the remaining flour. Once the dough has come together, set it aside and scrape up and discard any dried bits of dough. Knead the dough for 10 minutes, dusting the board with flour as necessary to keep the dough from sticky. The dough should be elastic, smooth and a little bit sticky. Wrap the dough with plastic wrap and let rest at room temperature for 30 minutes before rolling out.
for pasta roller attachments
Divide the dough in half, keeping unused half covered under a damp towel or a bowl so it doesn’t dry out. Flatten dough to a shape slightly more narrow than pasta machine opening. Lightly dust the dough with flour and feed through machine’s widest setting. Gently support the pasta being extruded with with your palm and guide it onto the work surface. Fold dough in thirds and roll out again at the widest setting. Repeat twice at the widest setting. Pass pasta through the next finer setting (#2 on a Kitchen Aid attachment), repeating the folding and rolling process twice. After this pass, run through settings 3-6 once each. If pasta sheet becomes too long to work with easily, cut it into 2 pieces and work with half at a time.
to roll by hand
Divide the dough into 4 sections, keeping unused sections under a damp towel or bowl so dough doesn’t dry out. Lightly dust the dough and rolling pin with with flour and roll out each section until very thin – about 1/16″ thick.
Dust pasta lightly with flour to prevent sticking and loosely fold the sheet over on itself several times. Using a sharp knife, cut strips of dough about 1/8″ thick. Once all the dough is cut, use your fingers to gently separate the strands of pasta. Set aside while you make the sauce.
put it all together
In a medium bowl, combine the ricotta, Parmesan, lemon juice and zest. Taste and add salt and pepper.
Bring a large pot of water to a boil with plenty of salt and a drizzle of olive oil to prevent sticky. Cook the fresh pasta for 90 seconds. While the pasta is cooking, place the bowl with the cheese mixture over the boiling water to warm and loosen up the mixture. Reserve 1 cup of the pasta water then drain pasta. Immediately add the hot pasta to the cheese mixture and toss. If the cheese is too thick, thin it out with the reserved pasta water to get the consistency desired.
Squeeze a bit of fresh lemon juice on top and add a side of crispy spicy brussels sprouts!