Lemon-Pepper Pasta Dough

Complements sauces with seafood, vegetables, and chicken. Or, simply dress it with extra-virgin olive oil and grated Parmigiano-Reggiano cheese.

Vegetarian servings6 – 8 addedMay 2018

• 3 cups Pasta Flour Mix
• ¼ teaspoon Kosher salt
• 3 large eggs, room temperature
• juice of 1 lemon
• grated zest of 3 lemons, preferably organic
• 2 teaspoons freshly milled black pepper

1. Place the flour in a large bowl and form the “volcano.”
2. In a small bowl, combine the eggs, lemon juice, lemon zest, and black pepper.
3. Pour the egg mixture into the center of the flour and use a fork to start incorporating the flour into the mixture.
4. Once a large clump forms, begin kneading for about 4 minutes. If needed, add a teaspoon of water at a time as needed to incorporate any loose flour.
5. Cover the dough and allow it to rest for 30 minutes at room temperature before rolling or shaping.

Tips

• A micro-plane grater removes just the outer brightly colored and fragrant zest of the lemon without any of the bitter pith.