- 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
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.