Creamy lemon pasta

Instead of making your own pasta, use tagliatelle or pappardelle if you like.

Creamy lemon pasta

Serves 4

Ingredients

For the pasta:

1⅖ cups (250g) plain or OO flour
3 (170g) extra-large eggs

For the creamy lemon sauce:

2-3 Tbsp butter
2 cloves garlic, grated
1 lemon, zested and juiced
1 cup cream
40g grated Parmesan
Salt and milled pepper
Olive oil, for drizzling
20g parsley, roughly chopped
1 red chilli, deseeded and finely chopped

Method

Place the flour on a working surface and make a deep indent in the middle. Crack eggs into the middle and whisk with a fork to slowly incorporate the flour.
Once a rough dough has formed, bring it together into a ball with your hands. Leave on the counter for 15 minutes to rest; cover with a damp towel.
Knead for another 30 seconds until the dough forms a smooth ball. Wrap in clingwrap and refrigerate for 1 hour.
Use a pasta machine to roll the dough out into a thin, long sheet. Alternatively, portion pasta dough into halves and use a rolling pin to roll each as thin as possible.
Roll dough up into a long log. Slice into 1cm pieces to create pasta strands. Unroll pasta and dust with flour.
For the sauce, add butter and garlic to a deep pan over medium heat.
When golden and sizzling, add lemon zest and juice, stir.
Add cream and half the Parmesan, bring to a low simmer and stir until reduced and thickened, about 15 minutes. Season.
Add pasta to a pot of salted boiling water and cook for 3-4 minutes until tender. Drain and drizzle with olive oil.
Add pasta to the pot with the sauce and cook for another 2 minutes.
Divide pasta between serving plates and scatter with parsley, the remaining Parmesan and chopped chilli.