And since we elected to highlight all of our hard work by keeping the “sauce” simple-- just a few glugs of The Governor and bright lemon, once the noodles hit the water, there isn’t much left for you to work on. A casual toss in a low pan with some garlic and lemon slices sizzling away in olive oil is all this dish needs. However, feel free to dress yours in any sort of sauce-- a timely blend of late summer veggies would make a glorious pasta primavera alongside the lemon and parm. As usual, the options are endless.
Once mastered, this classic pasta dough makes the perfect addition to not only your recipe book, but your activity list, so you can keep family and friends entertained and satisfied as we get used to our new normal.
Homemade Egg Fettuccine with Fresh Lemon and Parmesan
1 3/4 cups all-purpose flour (about 7 1/2 ounces), divided, plus more for dusting
1 1/2 cups semolina flour (such as Bob’s Red Mill) (about 7 3/4 ounces), plus more for dusting
2 large eggs
4 large egg yolks
2 tablespoons The Governor extra-virgin olive oil
2 to 4 tablespoons water
1 large lemon (or 1/3 cup of lemon juice), squeezed
4 tablespoons The Governor Extra Virgin Olive Oil
Freshly grated Parmesan
1 large lemon, thinly sliced
2 cloves of garlic, minced
Salt + pepper
For the pasta
For the Sauce
Combine all-purpose flour and semolina flour on a clean large wooden work surface. Form a 6-inch well in center. Add eggs, egg yolks, and oil to well.
Using a fork, beat egg mixture until combined; gradually incorporate flour mixture from inner edges of well into wet ingredients until a smooth batter forms. Once the batter is too stiff to mix with a fork, use your hands to work in the remaining flour to form a shaggy dough. Add water, 1 tablespoon at a time, as needed to bring dough together.
Knead until the dough is smooth, about 10 minutes. Wrap dough in plastic wrap, and let rest at room temperature 2 hours. Unwrap dough, and cut dough into quarters. Keep 3 dough portions covered while proceeding with next steps.
Roll 1 dough piece out on a floured wooden work surface into a roughly 20- x 12-inch rectangle (about 1/16 inch thick). The dough should be thin enough to read through.
Lightly dust both sides of dough with all-purpose flour. Starting at 1 long side of the rectangle, roll up dough, jelly-roll style, to form a cylinder. Using a thin, sharp knife, cut dough crosswise into 1/3-inch pieces. With floured hands, unroll dough slices into ribbons, and toss them with 1 tablespoon all-purpose flour.
Transfer pasta to a baking sheet dusted with semolina flour; cover with plastic wrap. Repeat steps 6 to 8 with remaining dough and all-purpose flour. Cook immediately, or chill in the refrigerator up to 24 hours, or freeze for up to 3 weeks.
Bring 4 quarts of water to a boil in a large saucepan over high. In a Large skillet, over low-medium heat, add olive oil, lemon juice and garlic. Let simmer.
Once the water is boiling, Stir in 1/4 cup salt. Add pasta, and cook, stirring occasionally, until tender, 2 to 3 minutes. Using tongs, transfer cooked pasta to the skillet with ¼ cup of pasta water, and all of the sliced lemons, and toss till all the noodles are coated. Serve with freshly grated parmesan cheese. Enjoy!
The recipe was adapted from a parsley egg noodle recipe shared by Food & Wine. We hope you have as much fun making this pasta as we did!