Following this recipe, I made 3/4-pound of fresh parsley fettuccine. I left out most of the lemon: the ingredients I used were 2 cups white flour, 1/2 tsp salt, half-bunch parsley (stems removed and then minced), 1 capful lemon juice, 2 capfuls olive oil, and up to 2 Tbsp water. Rolled out thin on a floured work surface, let to relax, and then rolled again and sliced, this makes a lovely fettuccine: bring salted water to a boil, and cook pasta two minutes until fettuccines float. But as the only dish (plus salad) for two it wasn't quite enough; I think 50% more would be perfect.
We had the pasta with a simple cream sauce: melt most of a stick of butter, add ground black pepper, a healthy amount of grated parmesan cheese, and a good-sized splash of heavy whipping cream. If you do not use parsley in your pasta, add some minced parsley to the cream sauce. Good eats.