A quick, light recipe that combines the richness of butter with the freshness of lemon and a touch of Parmesan – perfect for a simple yet elegant dinner. Ideal for those who love minimalist cooking full of flavor.
Productos con los que prepararla
Ingredients
- 300 g 00 flour
- 3 large eggs
- Flour for dusting the work surface
- A pinch of salt
- 200 g butter
- Zest of 1 lemon
Instructions
- In the stand mixer bowl, add flour, salt, eggs, and oil. Use the paddle to mix until the dough comes together.
- Switch to the dough hook and knead on speed 2 for 3–4 minutes until smooth. Wrap in cling film and refrigerate for 15 minutes.
- Divide the dough into 4 equal parts. Keep unused pieces wrapped.
- Roll one piece to about 2 cm thick. Using the pasta roller attachment (lasagna sheets), set to the widest setting (8) and pass the dough through twice before reducing the setting one step at a time, down to 2. Lightly flour the sheets to prevent sticking.
- Attach the linguine cutter, feed the sheets through, and hang the pasta to dry. Repeat with remaining sheets.
- Cook pasta in plenty of salted boiling water for 3–4 minutes.
- Meanwhile, in a pan melt butter with lemon zest until golden. Add pasta directly from the water into the pan (a little water helps the sauce emulsify). Toss well and serve with plenty of Parmesan.