Making your own pasta is not hard. I promise! You do need a Kitchen Aid Mixer or similar appliance for this recipe along with a pasta maker attachment. Once you have those tools it could not be more simple. You can also use store bought pasta with this sauce but It won't be quite as good as this sauce lets your homemade pasta sing and dance in your mouth.
How many times have I watch the contestants of the Great British Baking show knead and knead pasta dough? That is for the birds! This is the twenty-first century! Surely we have come up with something better? Well, we have, its call a dough hook. I start this pasta in the Kitchen Aid Mixer bowl with the paddle attachment. Once the egg, flour, salt and olive oil come together I switch out the paddle for the dough hook, set the mixer on medium-low and set a 10 minute timer. Then, wham, the dough is done and all in about 15 minutes maximum with little effort. Pop it out onto some plastic wrap and let it rest for an hour. You would want a rest too if you can been pulled and stretched for 10 minutes. It's the kneading the builds the gluten molecules in the pasta that lets it be rolled, cut and boiled and still look like a noodle.
The pasta sauce is so simple too, just a light lemon cream with some parmesan. Simple is sometimes the best, less is often so much more! I love to make this on a night when I have little time for dinner. A chardonnay wine also is a great accompaniment.
3 Large Eggs Beaten
2 Cups All-purpose Flour
1 Tablespoon Olive Oil
1 Teaspoon Sea Salt
Using a stand mixer with the paddle attachment beat the eggs. Then with the mixer on low mix in the flour, salt and olive oil. Mix until the dough begins to come come together.
When the dough has formed a ball. Turn the mixer off and switch the attachment to the dough hook. Knead the dough for 10 minutes on medium-low.
Remove the dough to plastic wrap and allow the dough to rest for at least 1 hour.
The dough can be made a day in advance just be certain to keep the dough tightly wrapped. I store mine in the refrigerator and then allow it to come to room temperature before I roll and cut it.
Cut the dough into four equal pieces and run the dough through the pasta maker from level 1 to level 8. Then, cut the dough into Fettuccine.
Cook for about 3 minutes in well salted boiling water. Strain and add to pasta sauce (See below). Serve immediately with parsley garnish and a bit of shaven parmesan.
Lemon Cream Pasta Sauce
1 1/2 Cup Heavy Cream (Plus more to thin)
1/4 Teaspoon Sea Salt
Zest of 1 Lemon
Juice of 1 Lemon
1/4-1/2 Teaspoon Garlic Powder (To Taste)
1/8 Teaspoon Chipotle Pepper (Optional)
1/2 Cup Grated Parmesan Cheese
In a large skillet heat the cream until it just begins to boil. Add lemon zest and lemon juice. The sauce will start to thicken. Don't allow it to get too thick.
Reduce heat to low and add garlic powder, salt and pepper. Stir with a flat wisk or spoon for about a minute. Add cheese and stir until melted. If the sauce become too thick add in a bit more cream or a touch of pasta water too thin.
Add drained pasta to sauce and toss to coat. Serve Immediately. You can also add a protein if you wish like shrimp, meatballs or chicken.