Homemade Lemon Pasta

Homemade Pasta

200 grams semolina or durum flour
50 grams all purpose flour
125 grams water
2-3 tablespoons extra virgin olive oil
2 lemons, zested and juice, divided
3-4 cloves garlic, sliced
Salt, to taste
½ cup grated pecorino or parmesan cheese
½ cup reserved pasta water

Whisk semolina and all purpose flours together. Make a well and add water. Using a fork slowly mix in flours until a shaggy dough forms. Remove from bowl and knead until smooth and bounces back to the touch. Rest for at least 5 minutes and up to 6 hours (unrefrigerated).

Roll out into 1/8” thickness using a rolling pin or wine bottle. Using a knife or pizza cutter, cut into 1/4” thick slices. Take each slice and roll it out into a long 1/8” thick string. Be patient and work evenly. Place to the side and dust with additional flour, if needed.

Continue for all pasta.

Boil in salted water until pasta rises to the top (2-3 minutes). Remove from water, reserve ½ cup of pasta water and add to sauce below.

To make sauce, heat 2-3 glugs extra virgin olive oil over medium heat. I do this while the water is coming to a boil and/or the pasta is cooking. Add lemon zest and garlic and cook until fragrant, about a minute. Season with salt.

Add pasta, top with cheese, and toss with pasta water. Season again with salt, as needed and serve.