Lemon pepper pasta dough

    1 hour 15 min

    Great homemade pasta which goes great with fish dishes, veggies or chicken. Allow plenty of time to knead and roll to achieve the right consistency.

    1 person made this

    Serves: 2 

    • 200g plain flour
    • 150g semolina flour
    • 3 large eggs, at room temperature
    • juice from 1 lemon (about 3 tablespoons)
    • zest of 3 lemons
    • 2 teaspoons freshly ground black pepper

    Prep:40min  ›  Cook:5min  ›  Extra time:30min resting  ›  Ready in:1hr15min 

    1. Mix the flours in a bowl, making sure they are well combined. In a separate bowl, combine the eggs, lemon juice, zest and black pepper. Make a well in the middle of the flour mixture and add in the wet ingredients. Using a fork, slowly bring together until combined.
    2. Tip onto a lightly floured surface and gently knead together until all the flour is completely incorporated into a smooth ball. Cover the dough with cling film and leave it to rest for at least 30 minutes at room temperature. If you are making a sauce to eat with your pasta (e.g. bolognese) now would be a good time to prepare it.
    3. Once you are ready to roll out your pasta, check it first to see if it's sticky. If it is, lightly dust with flour. Now just roll it in your pasta machine (or by hand if you prefer), working your way down through the machine settings until you have a fine sheet of pasta; cut or shape as desired right away. You can lay the pasta over a damp tea towel to stop it drying out while you work.
    4. To cook, bring a saucepan of water to the boil and add the pasta, cook only for a few minutes, or until al dente. Drain and serve immediately.


    Instead of plain flour you may want to try '00' flour. This is flour that has been finely sifted, making it ideal for pasta.

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