Lemon Basil Tagliatelle

Fresh Egg Pasta

  • 3 cups all-purpose flour
  • 4 large eggs
  • 1 tsp olive oil
  • ½ tsp salt

Spoon 2 3/4 cups of the flour into the work bowl of a food processor fitted with the metal blade. Beat the eggs, olive oil and salt together in a small bowl until blended. With the motor running, pour the egg mixture into the processor. Process until it forms a rough and slightly sticky dough. If the mixture is too dry, drizzle in a very small amount of warm water and continue processing. Scrape the dough out of the work bowl onto a lightly floured counter.

Knead the dough with the heels of your hands until it is smooth, silky and elastic – 5 to 10 minutes of constant kneading.

Flour the work surface and your hands lightly any time the dough begins to stick while you’re kneading.

Roll the dough into a smooth ball and place in a small bowl. Cover and let the dough rest at least an hour before rolling and shaping.

Lemon Basil Pasta

  • 2 egg yolks
  • 2-3 tbsp olive oil
  • 1/4 cup Grated Parmesan
  • zest of 1 lemon, plus juice
  • 1 small bunch fresh basil
  • Salt and pepper to taste

Whisk together the egg yolk, olive oil, Parmesan, and lemon zest.

Finely chop basil and add to the egg mixture.

Cook the pasta until al dente, reserving 1 cup of the pasta cooking water.

Place pasta in a large bowl and stir in the basil-egg mixture. Toss well to combine, then add a bit of pasta cooking water until the pasta is coated in a creamy sauce.

Season to taste with salt and pepper, and top with additional grated cheese.