Friday, August 1, 2008

Parsley and lemon bow-tie pasta

In the kitchenaid with paddle blade running, combine in order
  • just under 2 cups all-purpose flour
  • 1/2 tsp salt
  • a fair amount of parsley, washed, stems removed, and coarsely chopped
  • juice of one lemon
  • 1 capfull lemon extract
  • 2 capfulls olive oil
  • 2 large eggs
Dough should come together into a stiff yellow dough. If it is still dry, add up to 1/4 cup water, but I didn't need any.

Roll out dough as thin as possible. I did not need to let the dough relax nor did I need flour, but you might. Cut into rectangles about 3/4-inch by 1.5-inch, and pinch into bow-ties.

Bring a large pot of water to a boil, with salt and olive oil in the water. Boil pastas just 2-5 minutes, until they float. Serve with diced and lightly cooked sweet purple pepper, more parsley, and grated cheese.

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