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Dairy
Easy
1 Hour, 20 Minutes
Diets 
Bright, zesty, and full of flavor, this Fresh Lemon Garlic Pasta combines Tuscanini flour with simple ingredients for a light yet satisfying dish that feels effortlessly gourmet.
2 and 1/2 cups Tuscanini 00 Flour
4 eggs
3 teaspoons Tuscanini Olive Oil
water
1 stick unsalted butter, sliced into pats
2 tablespoons lemon zest, plus more for garnish
4 cubes frozen minced garlic, such as Gefen
3/4 cup freshly grated Tuscanini Parmesan Cheese, plus more for serving
1 tablespoon fresh lemon juice, plus more to taste
freshly ground black pepper
chopped fresh parsley, for garnish
Pour the 00 flour onto a clean surface like a cutting board or counter. Make a large well in the center.
Crack the eggs into the well. Gradually mix the two together using your fingers or a fork. Add in the oil and combine until you’ve reached a firm dough consistency.
If the dough feels too dry, add a few drops of water at time until the dough feels smooth and silky. I like to wet my fingers with the water so I can control the moisture; if the dough feels too wet, add a little more flour.
Knead the pasta dough until it’s smooth, five to 10 minutes. Lightly spray with olive oil, wrap the dough in plastic wrap, and let it rest at room temperature or in the fridge for at least 30 minutes. The pasta will become much more relaxed and elastic after resting.
Lightly flour your pasta machine.
Cut a small section of the rested pasta and feed them one at a time through a pasta machine set on the widest setting (1). As the sheet of pasta dough comes out of the machine, fold it into thirds and then feed it through the rollers again, still on the widest setting. Pass the pasta through this same setting a total of four or five times. This kneads the pasta dough and ensures the resulting pasta is silky smooth.
Pass the sheet of pasta dough through the machine again, gradually reducing the settings, one pass at a time, until the pasta has rolled out nicely at five or six, depending on how thick you like your noodles.
The sheet will be very long, so feel free to trim it in half during the process and feed each half separately.
Feed the pasta through a floured shape attachment of your choice. I chose fettuccine noodles.
Dust the cut pasta with more flour and form into little nests to prevent the noodles from sticking together.
Heat salted water in a big pot. Add the noodles and cook for three to four minutes until al dente.
While the noodles are cooking, prepare the sauce. Heat the butter until it foams, then reduce the heat to low and add the lemon zest and garlic. Cook, stirring, for one to two minutes, or until fragrant. Remove from the heat if your pasta is still cooking.
When the pasta is al dente, use tongs to transfer it from the pot to the skillet with the butter mixture. Start by adding 1/2 cup of the reserved pasta water and cook over low heat, tossing until a sauce forms and lightly coats the pasta. Add half the cheese and toss to incorporate. Add the lemon juice and remaining cheese and toss again, cooking until the sauce is smooth. If it becomes too thick or clumpy, add more pasta water as needed to loosen it (up to an additional 1/2 cup). Season to taste with salt, pepper, and more lemon juice.
Serve with additional grated Parmesan, lemon zest, freshly cracked black pepper and chopped parsley.
Sponsored by Tuscanini
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