Lemons Run Wild
Pasta has been done over and over and over since the dawn of Italian time. But there’s been one pasta that has dominated the night life. Lemon Pasta. Yes, it might have some citrus influence. Yes, it might be minimalist. Yes, it might be a complete waste of dough. Fortunately, what it is not: is an unworthy pasta. Lemon Pasta or Pasta al Limone is the best and easiest artisanal pasta to replicate or create. You can make this for your friends that are entirely too lit, or you can make it for your mom visiting for the week. It works either way. This pasta is not an exception to true duality. That’s what happens when versatility meets greatness. When life gives you lemons, well…
When I think of the beautiful fruit of lemons, I’m reminded of Rihanna’s verse on “Lemons” or Gucci Mane’s “Lemonade”. It’s a mystifying fruit that’s legendary sourness has surprised me in every dish. It creeps upon you like any famous rap song that you initially dislike. It throttles you—after an abysmal first impression—to make its name continue to remain.
I made the pasta from scratch to help anyone unapologetically addicted to their KitchenAid Stand Mixer (like moi). The texture of the homemade pasta alone makes your grandma’s store-bought concoction seem like a joke. The simple lemon sauce bestowed upon the pasta is similar to a cherry on a cake. It’s complete. This pasta will not only simplify your life but also simplify your night.
[If you want the vegan rendition, you can check out my vegan pasta recipe as well as use a mix of 1c soy milk + 1/4 olive oil to replace the heavy cream]
pasta al limone
ingredients:
pasta:
4 eggs (beaten)
2-4T water
3 1/2c organic flour (will need more for later)
2t salt
OR 1/2lb. pasta of choice (i recommend spaghetti or fettuccine)
limone:
1 lemon (juice)
1/2c heavy cream
salt & pepper to taste
Optional: Italian parsley for garnish & sliced lemon
Helpful Items:
stand mixer
pasta roller or stand mixer pasta attachments
lemon press
pastry scraper
recipe (pasta):
In a stand mixer bowl, place (beaten) eggs, water, flour and salt inside. Mix with flat beater on speed 2 for 1 minute. If dough is dry, add another tablespoon of water.
Switch out flat beater for dough hook and knead for 2 minutes on speed 2. Take dough out of mixer bowl and knead with hands for 5 minutes OR until dough is together. Wrap in plastic wrap and allow dough to rest for 30 minutes.
Take dough out of plastic wrap, split dough into four even pieces with knife or pastry scraper and set aside three pieces. Re-wrap the three pieces to avoid dryness. With a rolling pin or wine bottle, roll one piece of dough into rectangular shape. Add flour to both sides. Attach pasta roller to stand mixer and set it to #1 (mine needed to be set to #7). Turn on stand mixer to speed 2 and run the pasta through the pasta roller! While on #1, fold the dough once again and run through pasta roller. I recommend doing this 4-5 times.
Add flour on both sides of dough and change setting to #2 (#6 for me!) . Pass dough through sheet roller. I recommend doing this twice. I then repeat steps for #3(#5 for me) and #4 (if you want thinner pasta—I preferred this).
After the preferred thinness has been reached, you can add your spaghetti cutter and turn to speed 2. Make sure to run your pasta sheet through the cutter with one hand while holding the sliced pasta with another (It’s normally super long, so I used my kitchen scissors to cut it in half). Lightly flour pasta and allow it to rest for 15-20 minutes.
Bring water to boil and drop pasta. Allow pasta to boil for 7-12 minutes OR until desired consistency/firmness is reached.
I used only one of the four even pieces from Step 3 for this recipe.
(limone)
Place freshly boiled and strained pasta into bowl. Mix with fresh lemon juice and heavy cream. Salt & pepper to taste. Garnish with sliced lemons and fresh Italian parsley. enjoy!
