I like foods with few ingredients. This meal has 6: flour, eggs, lemon, olive oil, shredded Parmesean cheese, and basil. I’d never made pasta before, and though a pasta-maker would’ve simplified the process, it was delicious.
The sauce is modified from my grandma’s recipe; the pasta recipe is from Pioneer Woman, who explains it better than I can, so go see her if you’re confused.
Pasta:
Figure out how much you want to make, using one egg for every serving you want to make. For every 2 eggs, use one cup of flour. For 4 servings, I used 4 eggs and two cups of flour.
Make a well in your flour. Knead the eggs and flour together well. Start off mixing by hand, then knead on a floured surface. Knead the dough until it’s nice and smooth. Let it sit for a few minutes… you might want to do the same. Kneading tires me out.
Roll out the dough as thin as you can with a rolling pin. Do this on a well-floured surface. A very well-floured surface. You do not want this stuff to stick-it’s a pain.
Use something to cut it into thin strips. I used a pizza wheel, which worked well, but you could use a knife if you’d like. Once it’s all cut and pulled from the counter, toss it gently into a pot of salted boiling water. Boil for 2-4 minutes.
Sauce:
For four servings, I used 4 lemons. Squeeze the juice into a bowl, then add a little more olive oil than there was juice. I’d add more, next time. Add some zest, if you’d like. Chop basil and add it to the mixture, adding as much as you’d like.
When the pasta is done, drain it, then toss with the sauce. Serve and enjoy.
2 years ago