Quick and Easy Lemon Pasta
Ingredients (serving 3)
For the pasta dough:
- All-purpose flour (or “00” flour) – about ¾ cup (100g) per egg
- Eggs – 1 per 100g (¾ cup) of flour
Alternatively:
- Pasta (fresh 4 cups / 500g, or dry 3 ½ cups / 400g)
For the lemon sauce:
- Butter – ⅔ cup (150g)
- Shallots – 2 small, finely chopped
- Zest of 1 lemon
- Juice of 1 lemon
- Mint – to taste
- Basil – to taste
- Salt – to taste
- Cheese (such as Parmigiano Reggiano or Pecorino) – to finish
Instructions
Making the homemade pasta:
- Place the flour (¾ cup / 100g) on a clean surface or in a bowl.
- Make a well in the center and crack in the egg.
- Slowly incorporate the flour into the egg using a fork or your fingers until a dough forms.
- Knead until smooth and uniform (about 7 minutes).
- Cover and let rest for at least 30 minutes.
- Roll out the dough with a pasta machine for a smooth texture or a rolling pin for a rougher surface (better for holding sauce).
Lemon Butter Sauce:
- Heat the butter in a skillet over medium heat.
- Add the chopped shallots and cook for 4–5 minutes, until translucent.
- Add lemon zest and reduce the heat.
- Cook the fresh pasta in salted boiling water for a few minutes until almost al dente.
- Transfer pasta to the pan with the sauce and finish cooking, tossing gently.
- When most of the water has evaporated, finish with extra lemon zest, herbs, and grated cheese.