Lemon Basil Handmade Pasta

🕒 Prep: 30 min
🔥 Cook: 5 min
🍽 Serves: 4
★★★★★
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If you're looking for a fresh twist on homemade pasta, this Lemon Basil Handmade Pasta is just the ticket. The bright zest of lemon and fragrant basil elevate this dish into something truly special, perfect for a sunny dinner or a cozy night in.

Ingredients for Lemon Basil Handmade Pasta

Let's break down the key players in this recipe. The heart of our pasta is, of course, all-purpose flour. It provides the structure and elasticity needed for those perfect pasta strands. Eggs not only add richness but also bind the flour into a workable dough. A touch of olive oil introduces a subtle depth of flavor and keeps the dough smooth. Salt enhances all these flavors, making sure your pasta isn't bland. Now, the stars of the show: lemon zest brings a bright, citrusy aroma, while fresh basil leaves infuse the pasta with a delightful herbal note. Together, they make each bite sing.

Tips & Tricks

  • If the dough feels too sticky while kneading, sprinkle a bit of extra flour until it’s workable.
  • Don't skip the resting period—it makes rolling the dough much easier.
  • If you find the pasta sticking together after cooking, drizzle with a touch of olive oil.
  • For a more intense basil flavor, blend the basil into a paste before incorporating it into the pasta sheets.

Serving Suggestions

This pasta shines with a light sauce that lets the lemon and basil flavors stand out. Consider a garlic-infused olive oil or a delicate white wine sauce with a sprinkle of parmesan. For something heartier, try a fresh tomato sauce with a touch of chili for warmth.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. You might want to mix it with some all-purpose flour for better elasticity.
How long can I store the uncooked pasta dough?
Wrapped tightly, the dough can be refrigerated for up to 2 days. Let it come to room temperature before rolling out.
Can I freeze the pasta?
Absolutely! Lay the cut pasta on a baking sheet, freeze until solid, then transfer to a bag or container. Cook it straight from frozen.

Lemon Basil Handmade Pasta Recipe Walkthrough

Start by grabbing a large mixing bowl. Measure out your flour and salt, mixing them together. Create a well in the center—this is where the magic begins. Crack your eggs into the well, then add the olive oil and lemon zest. With a fork, gently beat the eggs, slowly pulling in the flour from the edges. Keep at it until your mixture starts to form a shaggy dough.

Once you've got that shaggy dough, it’s time to get hands-on. Transfer it to a floured surface and knead away. You’re aiming for a smooth, elastic dough, which usually takes about 10 minutes of kneading. Wrap your dough in plastic wrap and let it rest on the counter for at least 30 minutes. This step is crucial as it relaxes the gluten, making your pasta easier to roll out.

After the dough has had its rest, cut it into four equal pieces. Roll each piece into thin sheets, either using a pasta machine or a trusty rolling pin. Remember to dust with flour as needed to prevent sticking. Sprinkle your chopped basil over the top of the pasta sheets, folding them over to encase the basil within.

Time to shape your pasta. Whether you're in the mood for fettuccine or tagliatelle, cut your pasta sheets accordingly. Bring a pot of salted water to a boil, toss in your pasta, and cook for about 3-5 minutes until it reaches that perfect al dente texture. Serve it up with your favorite sauce or keep it simple with olive oil and parmesan.

Why You'll Love This Recipe

  • Combines fresh and zesty flavors with the comforting texture of homemade pasta.
  • Simple ingredients that you likely already have in your kitchen.
  • Customizable to suit your pasta shape preference.
  • A fun and rewarding cooking project that’s easier than you might think.

Ingredients

2 cups all-purpose flour
3 large eggs
1 tbsp olive oil
1 tsp salt
1 tbsp lemon zest
1/4 cup fresh basil leaves, chopped
Extra flour for dusting

Step-by-step Instructions

1. In a large mixing bowl, combine flour and salt. Make a well in the center and crack the eggs into the well.
2. Add olive oil and lemon zest to the eggs. Using a fork, slowly incorporate the flour starting from the edges of the well.
3. Once the mixture is a shaggy dough, transfer it to a floured surface, and knead for about 10 minutes until smooth and elastic.
4. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
5. After resting, divide the dough into four pieces. Roll each piece into thin sheets using a pasta machine or a rolling pin, dusting with flour as needed.
6. Sprinkle the chopped basil over the pasta sheets and fold them over to encase the basil.
7. Cut the pasta into your desired shape (e.g., fettuccine, tagliatelle).
8. Boil a pot of salted water and cook the pasta for 3-5 minutes or until al dente.
9. Serve with your favorite sauce or a simple olive oil and parmesan topping.

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