homemade lemon pepper pasta on FMITK

Homemade Lemon Pepper Pasta

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homemade lemon pepper pasta on FMITK

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 on FMITK

You’ll need flour, olive oil, salt, pepper and a lemon.

homemade lemon pepper pasta on FMITK

Place the flour on a clean work surface in a mound. Make well in the middle.

homemade lemon pepper pasta on FMITK

Add the egg and egg yolk to the middle of the well.

 

homemade lemon pepper pasta on FMITK

Add the lemon juice and lemon zest.

 

homemade lemon pepper pasta on FMITK

And the cracked pepper and olive oil.

homemade lemon pepper pasta on FMITK

Using a fork, beat the egg mixture in the middle until combined. Slowly incorporate the flour from the inside rim of the well, pushing up the sides of the flour to keep the well intact.

homemade lemon pepper pasta on FMITK

Once all the dough comes together, set it aside. Scrape up any dried bits of dough and discard.

homemade lemon pepper pasta on FMITK

Knead the dough, using the heel of your hands, until smooth, elastic and only slightly sticky – about 10 minutes. Let the dough rest, covered, for 30 minutes.

 

homemade lemon pepper pasta on FMITK

After the dough has rested, cut into sections and begin to work through the pasta roller, from the widest setting to the second to thinnest setting.

 

homemade lemon pepper pasta on FMITK

Eventually you’ll get it this thin. This is setting #7 on the KitchenAid pasta rolling attachment.

homemade lemon pepper pasta on FMITK

Dust the sheet lightly with flour to prevent sticking. Fold the sheet over on itself several times to prepare for cutting.

homemade lemon pepper pasta on FMITK

Using a sharp knife, cut the dough to desired size – I cut ~1/4″ strips for fettuccine style pasta.

 

homemade lemon pepper pasta on FMITK

Gently separate the strands of pasta with your fingers.

homemade lemon pepper pasta on FMITK

Yay! Pasta! I love seeing the bits of black peppercorn in there. Set the pasta aside while you prep the sauce.

 

homemade lemon pepper pasta on FMITK

This sauce is super simple – the juice and zest of half a lemon, ricotta and Parmesan cheese.

homemade lemon pepper pasta on FMITK

Combine the ricotta, Parmesan, lemon juice and lemon zest in a medium bowl. While the pasta is boiling, set the bowl over the water to warm the mixture through.

homemade lemon pepper pasta on FMITK

Before draining the pasta, reserve 1 cup of the pasta water.

 

homemade lemon pepper pasta on FMITK

Drain the pasta and toss with the cheese, adding the reserved pasta water to get your desired consistency.

homemade lemon pepper pasta on FMITK

Just cheesy and lemony and delish!

homemade lemon pepper pasta on FMITK

Fresh, homemade pasta. I know I made this and got to eat it but this picture still makes me drool lol

 

homemade lemon pepper pasta on FMITK

I decided to add my favorite veggie on top – crispy, spicy roasted brussels sprouts! Get that recipe here.

homemade lemon pepper pasta on FMITK

I mean, c’mon.

 

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

1 cup of reserved pasta water
1 cup fresh ricotta (make your own fresh!)
1/2 cup grated Parmesan
1/2 lemon, juice and zest
sea salt and pepper, to taste
spicy roasted brussels sprouts (optional)

Directions

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!

 

 

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4 replies
  1. Jessica
    Jessica says:

    I used 2 cups of flour like the recipe suggested but the egg, oil, and lemon could not take more than half of the flour. Looking at your pictures, it looked like you used a different proportioned recipe. Perhaps one egg, oil and lemon? I was left needing a ball of tough dough for 15 minutes that I was able to bring back with two splashed of water and more kneading, a cup of floor still left on the cutting board. Maybe I missed a step, was I using the wrong flour?

    Reply
    • holly
      holly says:

      I’m so sorry, Jessica! You are correct – my proportions are off. I’ve edited the recipe to reflect the correct amounts – it should be 1 1/2 cups of all-purpose flour (not two full cups) and extra large eggs should be used. My apologies again!

      Reply
  2. Lily
    Lily says:

    Can you go into detail about the eggs? Is it 1 whole egg plus 1 yolk or is it just 1 whole egg? In the picture it looks like 1 egg but the directions are a bit confusing.

    Reply
    • holly
      holly says:

      Hi Lily – it’s one whole egg + 1 egg yolk. I just didn’t get a shot of the additional egg yolk.

      Reply

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