Fresh Spaghetti With Lemon And Chili

1. 1

   Sift flour and salt into bowl. Make well in center and add eggs. Stir until firm dough forms. Knead for 8-10 mins until smooth. Cover in plastic wrap. Chill for 30 mins.

2. 2

   Halve dough and lightly dust with flour. Roll through a pasta machine on widest setting (or with rolling pin). Fold in pasta. Feed through again. Repeat and dust with flour.

3. 3

   Continue rolling, reducing the thickness setting each time until pasta is rolled through the last setting on the machine (or until 1 mm thick). Cut into 4 sheets.

4. 4

   Dust sheets with flour. Feed through a cutter attachment to cut into spaghetti. Drape over a broom handle to dry slightly.

5. 5

   Bring large saucepan of salted water to a boil. Add pasta, stir once, and cook for 2-3 mins until al dente. Drain, reserving 1/4 cup of cooking liquid.

6. 6

   Heat oil in deep frying pan. Saute garlic and chili 30 seconds. Add pasta and toss with cheese, parsley, lemon zest and juice. Season. Serve with a drizzle of oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.