Lemon Chive Noodles
2 c flour
4 eggs
zest from 1 lemon
5 or 6 chives finely chopped
Pour flour, lemon zest and chives into a bowl and wisk until incorporated. Make a well in the center of the bowl and drop eggs into well. TAKE OFF RINGS and combine with fingers until a dough forms. Turn out onto well floured surface and knead until the dough becomes smooth. I usually have to add more flour as I knead. When the dough becomes smooth, cut into quarters and roll out one quarter at a time onto a well floured surface as thin as you can get it. Cut with a sharp knife or pizza cutter into thin strips. Cook in well salted water for 2-3 minutes.
Lemon Spaghetti
Salt
Lemon Chive Spaghetti from above
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, grated
1/2 teaspoon crushed red pepper flakes
2 lemons, zested and juiced
3/4 cup heavy cream
1 cup grated Pecorino Romano
Finely chopped chives for garnish
Directions:
Bring a large pot of water to a boil. Salt the water and drop the spaghetti into the pot.
Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes.
When the pasta has finished cooking, before you drain, reserve a ladle full of pasta cooking water. After draining the pasta, add cooking water, lemon juice, and the cream to the garlic and oil. Raise heat a bit to bring sauce to a bubble.
Add lemon zest and half of the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat. Toss the pasta with sauce a minute or 2, allowing it time to soak up the sauce.
Top the plates of pasta or platter with remaining cheese and some chopped chives.
Adapted from Lemon Spaghetti recipe by Rachael Ray
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