Lemon and Basil Fettuccine

Name: Lemon and Basil Fettuccine
Cuisine: Italian
Ingredients: flour; 2 eggs; lemon zest; Pecorino cheese; basil; extra virgin olive oil; salt; butter; lemon juice; Parmesan cheese

Serves 1

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Lemon and Basil Fettuccine

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Serves 1

Directions

1Crack eggs into a pile of flour on a wooden board.
2Mix the egg and flour.
3Add lemon zest to the dough.
4Add Pecorino cheese to the dough.
5Chop basil leaves.
6Add the chopped basil to the dough.
7Drizzle extra virgin olive oil onto the dough mixture.
8Knead the dough until it forms a smooth ball.
9Put the dough in a plastic bag and refrigerate for 20 minutes.
10Roll out the dough into a thin sheet using a pasta machine.
11Fold the dough and roll it through the pasta machine multiple times until smooth.
12Sprinkle flour on the rolled dough.
13Cut the dough into fettuccine using the pasta machine.
14Boil water in a pot.
15Add salt to the boiling water.
16Cook the fettuccine in boiling water for 2 minutes.
17Melt butter in a pan.
18Squeeze lemon juice into the melted butter through a strainer.
19Transfer the cooked fettuccine from the pot to the pan with the butter and lemon juice.
20Toss the fettuccine in the pan to coat it with the sauce.
21Grate Parmesan cheese generously over the fettuccine in the pan.
22Add some pasta water (tears of the pasta gods) to the pan.
23Shake the pan to combine the pasta, sauce, and cheese.
24Serve the fettuccine on a plate.
25Garnish with fresh basil leaves.

Ingredients

flour
2 eggs
lemon zest
Pecorino cheese
basil
extra virgin olive oil
salt
butter
lemon juice
Parmesan cheese

Equipment

pasta makerknifepanpotstrainerplate

Tips

Add a little basil on top of the pasta for extra flavor.

Lemon and Basil Fettuccine

Serves 1

facebook.com

Lemon and Basil Fettuccine

facebook.com

Serves 1

Directions

1Crack eggs into a pile of flour on a wooden board.
2Mix the egg and flour.
3Add lemon zest to the dough.
4Add Pecorino cheese to the dough.
5Chop basil leaves.
6Add the chopped basil to the dough.
7Drizzle extra virgin olive oil onto the dough mixture.
8Knead the dough until it forms a smooth ball.
9Put the dough in a plastic bag and refrigerate for 20 minutes.
10Roll out the dough into a thin sheet using a pasta machine.
11Fold the dough and roll it through the pasta machine multiple times until smooth.
12Sprinkle flour on the rolled dough.
13Cut the dough into fettuccine using the pasta machine.
14Boil water in a pot.
15Add salt to the boiling water.
16Cook the fettuccine in boiling water for 2 minutes.
17Melt butter in a pan.
18Squeeze lemon juice into the melted butter through a strainer.
19Transfer the cooked fettuccine from the pot to the pan with the butter and lemon juice.
20Toss the fettuccine in the pan to coat it with the sauce.
21Grate Parmesan cheese generously over the fettuccine in the pan.
22Add some pasta water (tears of the pasta gods) to the pan.
23Shake the pan to combine the pasta, sauce, and cheese.
24Serve the fettuccine on a plate.
25Garnish with fresh basil leaves.