Exquisite Lemon Pepper Pasta

Image for recipe: Exquisite Lemon Pepper Pasta
Bread

Ingredients: 7

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

170.09 g unbleached all-purpose flour (169 g)
85.04 g durum flour (86 g)
85.04 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.

Aug 02, 2024