Quick and Easy Lemon Pasta

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

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.