Lemon pasta ii

Yield: 3 /4

Measure Ingredient
1¾ cup Unbleached all-purpose or semolina flour
¼ cup Fresh lemon juice
1 large Egg
1 tablespoon Vegetable oil

Yield: ¾ pound fresh pasta

Rind of 1 lemon, finely grated

Mix the rind with the flour in the bowl of a food processor or electric mixer before adding the other ingredients. Add the lemon juice with the egg and oil. Mix and knead the dough, let it rest, roll it out, and cut the pasta to size desired.

Pasta Salads!

From the collection of Jim Vorheis

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