Using the juice of one lemon in place of olive oil, I made lemon pasta. This adds a subtle flavour to the pasta. My recipe calls for 00 flour, which I think is the only flour to use when making pasta of any sort.
Head straight on to the Recipe For ♥ Lemon Pasta ♥
When you have lemons, make lemon pasta
My neighbour has the most amazing Eureka lemon tree. The only issue is that it has grown so tall that the fruit cannot be picked by hand. I would not mind it being closer to our wall so that I could reap the benefits of the fallen fruit. Since we moved into our house, I have had a plan to plant a tree of my own in a tub. But, blink ahead 20 years, and I still have not done so. Which means buying lemons from our local grocer. A while back I had way more than I needed, and used one to make lemon pasta. And by that, I do not mean pasta with a lemon sauce. I made pasta using lemon juice in place of olive oil.
Testing
Before using the pasta to make caramelle, I turned a batch into linguine. I wanted to know if the lemon added any flavour to the pasta itself. This would dictate the filling I would create for my caramelle. The flavour is subtle which means it will be perfect to use with a sauce made with shellfish, or cacio e pepe, or even a light tomato sauce. It will totally get lost if used for heavy meat sauces, so I would not recommend this recipe for any ragu. If you were to make this pasta, what sauce would you pair it with?
Take a look at this inspiring recipe for ♥ Lemon Pasta ♥ from Lavender and Lime #LavenderAndLime Share on X
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Lemon Pasta
Ingredients
- 200 g 00 flour, plus extra for dusting
- 2 eggs
- 1 lemon, juice only
- 0.625 mls fine salt
Method
- Place the flour, eggs, juice and salt into the bowl of a stand mixer
- Using a dough hook, bring the dough together, then knead for 10 minutes
- Transfer the pasta to a sheet of cling film wrap tightly and place into the fridge for at least 30 minutes
- Remove from the fridge, lightly dust with flour and run the dough through your pasta roller until as thin as you need for the pasta you are making
- Cut to shape, use as needed and cook for 2 minutes in salted boiling water
See the links below for blog posts I published on August 21:
- 2022: Escape
- 2020: Daily Sourdough Loaf
- 2019: Cape Mediterranean
- 2017: Hazelnut Butter
- 2016: Blue
- 2015: Win Tickets To Winestyle Winter Winedown
- 2014: Pickled Quails Eggs
- 2013: Chocolate Fondant
- 2011: Getting To Know Each Other Some More
- 2010: Food Quiz Number 33 For A Friday
I am so intrigued – the lemon must have made this pasta so tasty. I havent ever made pasta from scratch but this recipe makes me want to.
I hope you give it a try 🙂
Interesting
thanks!
Adding lemon to the pasta dough….what a fantastic idea! I don’t eat pasta, but my husband LOVES them.
you make fresh pasta for him?
I’m mildly obsessed with all things lemon AND homemade pasta, so there’s no better pairing, in my eyes. This gives me so many ideas! I need to get my trust pasta maker back out.
I look forward to your creations 🙂
Ohhhhh interesting! I’ve powders, but never thought about substituting a liquid! Brilliant!
Thank you so much!
Fresh pasta definitely tastes amazing. The other day, I read a story by someone from Vancouver who mentioned that their library lends out items like sewing machines and pasta-making gadgets. I need to check if my local library does the same.
Oh wow, that is such a clever idea!
it was a big citrus season here this year, so all the neighbours with trees had fruit falling all over the place. I was lucky enough to be given various fruits – limes, lemons and a few mandarins from friends and hubby’s clients – lucky me! I made cordials, and preserved lemons and juice …
I have seen on Facebook all the lovely citrus bounty you have had – lucky you!
Owing to time constraints I am getting to this rather late but saying ‘oh’ in loud tones – I absolutely love the idea if it works as it obviously does! Am far from the stove but thinking – methinks I would try just a little oil/pasta cooking water and top it with very fresh and simply cooked seafood? The clever subtlety should perchance reign . . . I had a Meyer lemon in a pot just behind the kitchen door for years – full of the most delightful gifts all winter 🙂 !
How amazing to grow your own meyer lemons! And seafood sounds like a great way to enjoy this pasta 🙂
My grandmother used to make noodles from scratch, I remember them hanging from the shower curtain rod in her home. Haven’t thought of that in ages. Amazing that you make pasta from scratch, I’ve never tried.
Amalia
xo
Glad I could bring back a memory for you 🙂
I’ve never made my own pasta but I’m sure it is much better than store bought.Your idea to use fresh lemon juice in the pasta dough is intriguing. It is funny how we plan to do something and 20 years has gone by. I’m still planning to plant a crepe myrtle tree for the past 20 years.
maybe you will plant it this year?
Interesting! I love pairing pasta with lemony sauce, but I never would have thought of adding juice directly to the pasta dough. I bet their delicate citrus aroma would go wonderfully, especially when drizzled with a little oil ot butter and served with some fresh basil.
Interesting! I love pairing pasta with lemony sauce, but I never would have thought of adding juice directly to the pasta dough. I bet their delicate citrus aroma would go wonderfully, especially when drizzled with a little oil ot butter and served with some fresh basil.
That sounds divine!