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

1. 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. 
2. 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. 
3. Knead for another 30 seconds until the dough forms a smooth ball. Wrap in clingwrap and refrigerate for 1 hour. 
4. 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. 
5. Roll dough up into a long log. Slice into 1cm pieces to create pasta strands. Unroll pasta and dust with flour. 
6. For the sauce, add butter and garlic to a deep pan over medium heat. 
7. When golden and sizzling, add lemon zest and juice, stir.
8. Add cream and half the Parmesan, bring to a low simmer and stir until reduced and thickened, about 15 minutes. Season. 
9. Add pasta to a pot of salted boiling water and cook for 3-4 minutes until tender. Drain and drizzle with olive oil. 
10. Add pasta to the pot with the sauce and cook for another 2 minutes. 
11. Divide pasta between serving plates and scatter with parsley, the remaining Parmesan and chopped chilli.  

Recipe & styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons

Also read: Expert tips to perfect your homemade pasta dough 

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