Recipe
Exquisite Lemon Pepper Pasta
Delight your taste buds with this exquisite homemade lemon pepper pasta. Embrace the fresh flavors of tangy lemon zest, zesty black pepper, and a blend of premium flours, expertly crafted into delicate pasta strands. Elevate your culinary skills with this elegant dish.
Ingredients
170 1⁄8 | g unbleached all-purpose flour (169 g) |
|---|---|
85 1⁄8 | g durum flour (86 g) |
85 1⁄8 | g semolina flour (86 g) |
3 | large eggs, at room temperature (150 grams) |
1 | lemon, juiced (about 3 tablespoons or 45 ml) |
| • | grated lemon zest (zest from 3 lemons) |
| • | fresh ground black pepper |
Instructions
For preparing the pasta dough | |
|---|---|
| 1. | Begin by placing the unbleached all-purpose flour, durum flour, and semolina flour in a large bowl, forming a well in the center like a 'volcano'. |
| 2. | In a separate small bowl, combine the large eggs, freshly squeezed lemon juice, grated lemon zest, and freshly ground black pepper. |
| 3. | Slowly pour the egg mixture into the well of flour and use a fork to incorporate the flour gradually into the liquid, starting from the inner rim. Mix until the dough forms clumps. |
| 4. | Knead the dough until it becomes cohesive and moderately smooth, approximately 4-5 minutes. If needed, add a small amount of water to assist in combining the loose flour particles. |
| 5. | If using a pasta sheet rolling machine, continue kneading until the dough is smooth and elastic. If kneading by hand, work the dough for about 10 minutes until it reaches a smooth and elastic consistency. |
| 6. | Check the dough's proper hydration by pressing your thumb into the center of the dough ball. It should be clean. Adjust the dough by adding a touch of flour if too wet or misting with water if too dry. |
| 7. | Rest the dough for about 30 minutes at room temperature to relax the gluten before rolling. If necessary, sprinkle additional flour when rolling to prevent sticking. |
| 8. | Roll the pasta dough to the desired thickness following the pasta machine's instructions. Aim for level 7 thickness for fettuccine or use a pasta cutter for alternative shapes. |
| 9. | Dry the pasta sheets as required based on your recipe, ensuring even drying without developing mold. Store any excess pasta in portion-size nests refrigerated for up to 3 days. |
| 10. | Cook the fresh pasta in a pot of boiling salted water until 'al dente', approximately 4 minutes. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 196.9 kcal |
| Protein | 8.1 g |
| Fat | 2.9 g |
| Carbohydrates | 34.2 g |
| Fiber | 2.1 g |
| Sugar | 0.5 g |
Published on Aug 02, 2024 by Luminița
