Homemade Lemon Basil Pasta
Homemade pasta is a treat Italian nonnas have been making for generations. It’s classic comfort food, but achieves a gourmet level in our recipe, with the flavorful additions of lemons and fresh basil. We’ve worked the recipe both for those who have the equipment, and those who are crafting it by hand.
Course Main Course, Main Dish
Cuisine Italian, Mediterranean
- 3 1/2 cups flour
- 6 eggs lightly beaten
- 3 lemons
- 1 1/2 tablespoons olive oil
- 2 tablespoons fresh basil chopped
- 1/2 teaspoon sea salt
If You Have A Food Processor
Combine flour, eggs, zest of 3 Limoneira lemons and juice of 1 lemon, finely chopped basil and salt in your processor, and pulse until the mixture is well blended.
Transfer it to a clean floured surface. Knead for about 5 minutes, to make it a smooth, elastic pastry.
Gather it into a ball and wrap in plastic wrap.
Refrigerate for about an hour.
In a bowl, measure the flour, zest of 3 Limoneira lemons, and salt. Sift together to blend evenly.
Clean your counter or other flat work surface, and pour the flour mixture into a mound.
Make a cup-sized nest in the middle of the flour, but leave a bit at the bottom so it forms a kind of cup.
Add the eggs, olive oil, and juice of 1 lemon to the middle of the mound, and using a fork, gently work the flour inwards to mix with the eggs. Try to keep the flour mound intact until it’s nearly all mixed in.
Add the finely chopped basil, and work it into the dough as well.
Once it’s mostly incorporated, you can gather it into a ball, and begin to knead in any flour or other dry ingredients that are left on the surface.
Knead the dough for 8 to 10 minutes, until it is thoroughly blended, and smooth in texture.
If it seems very dry, you can add a little more lemon juice. Conversely, if it seems too sticky, you can knead in a little more flour.
Gather the dough into a ball, wrap in plastic wrap, and refrigerate for about an hour.
If You Have A Pasta Roller & Cutter
Cut the dough into four pieces, and flatten one into an oval with the palm of your hand.
Run the dough through your pasta roller attachment or pasta maker at the widest setting (so that it incorporates all of it).
Take the flattened dough, and fold the short ends together, then fold it again. It should form a rectangle.
Run the dough through the roller again at progressively harder levels, two to three times at each.
When it’s nicely flattened, lay it on the floured baking sheet, and sprinkle flour on top as well.
Repeat with the remaining 3 pieces of the original dough ball.
Run the sheets of pasta through your pasta cutter attachment at the desired width.
Shape the dough into a long cylinder, and cut into several sections. You’ll work with one at a time, so you want to rewrap and you can also refrigerate the remaining sections until you’re ready.
Flour a clean flat counter or other workspace, and roll the dough into a long strip.
Each time you roll to the end, flip it over and redust with a little more flour.
Continue until the strip is about the thinness of paper, but not so thin that it breaks when you lift it up.
Use a sharp knife to cut into thin strips.
Another method is to fold the pasta sheet like an accordion back and forth, and then cut the folded stack into strips.
When It's Cut
Cook the pasta in salted boiling water for 2 to 5 minutes, depending on the thickness and size of your noodles. The noodles will float to the top of the boiling water when they are al dente.
It can also be wrapped in plastic wrap, and stored in the fridge for up to 2 days.
Note: You’ll need additional flour for dusting surfaces and rolling the dough.
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