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Lemon Pasta

  • 8servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, H, C
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 cups all-purpose flour*

  3. 2 to -- up to

  4. 3 teaspoons finely shredded lemon

  5. peel

  6. 1 tablespoon chopped fresh or 1 teaspoon dried herb -- crushed,

  7. if desired

  8. 1/2 teaspoon salt

  9. 2 eggs

  10. 1/4 cup water

  11. 1 tablespoon olive or vegetable oil

  12. 4 1/2 quarts water

  13. 1/4 teaspoon salt -- if desired

  14. *if using self-rising flour omit

  15. the 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Mix flour, lemon peel, herb and 1/2 teaspoon salt. Make a well in center of flour mixture. Mix in eggs, 1/4 cup water and the oil thoroughly. (If dough is too dry, mix in a few drops of water. If dough is too sticky, mix in small amount of flour.) Gather dough into ball. Knead on floured surface about 5 minutes or until smooth and elastic.

  2. Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. (If using pasta machine, pass dough through machine until 1/16-inch thick.) Heat 4-1/2 quarts water to boiling. Stir in 1/4 teaspoon salt and the pasta. Cook 3 to 5 minutes or until almost tender; drain.

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