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This recipe makes about 1 pound (5 to 6 servings).
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Place the flour on a large floured surface.
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Make a well in the center.
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Break the eggs into the well.
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Add the salt, oil, lemon juice and lemon zest.
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Beat the mixture in the well with a fork.
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Using a fork, gently start to work the flour into the liquid.
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Continue until the dough becomes sticky and difficult to work with the fork.
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Stir in the basil.
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Use your hands to form the rough dough into a ball.
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Transfer the dough to a lightly floured surface.
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I like to use a Silpat made for rolling out doughs.
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My Italian great-grandmother, grandmother and mom all used a cloth-stretched-between-wooden-bars kind of contraption.
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I dont have one of those, so I use the Silpat.
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And I think it is easier to clean and just better in general.
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Dont tell them though.
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Knead the dough until it is smooth and elastic, about 10 minutes.
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(The steps above can be done in a mixer using the dough hook attachment.
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Place all the ingredients into the mixer and mix on low until combined into a ball.
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Knead on medium-low for 10 minutes, until the dough is smooth and elastic.
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Form into a ball and place on a lightly floured surface.
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Continue with the rest of the recipe.
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This way is a lot faster.
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For me anyway.
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Im not as good as my great-grandmother.)
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Cover with a bowl or towel and let rest for 10 to 15 minutes.
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Proceed with rolling and cutting the pasta according to your recipe.
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I like mine rolled very thin and cut into long 1/4-inch wide strips.
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To cook:
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Gently place the pasta into a large pot of boiling water.
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You will want to make sure that it has plenty of space to cook, so the pasta doesnt stick together.
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Boil for about 8 minutes, or until the pasta floats to the top.
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Drain, rinse and serve as desired.
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I like to toss this with an additional tablespoon or two of lemon juice, about a tablespoon of butter and some parmesan cheese.
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With grilled chicken breasts and some roasted asparagus, you have a really flavorful meal.
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Hope you enjoy!
