If you get excited about making pasta like we do then you will eventually want to flavour your pasta dough.
One of the most popular flavours to add to pasta is lemon. We use only fresh lemon and the lemon zest. This means that if you are extruding your linguine, be aware that if the zest is too tough or too large, it can get stuck in the die. This can be quite frustrating. The best way to overcome this is to cut your pasta by hand or pass it through a tabletop, handcrank pasta machine.
Italians use a pasta dough that combines two flours. Tipo 00 and durum wheat semolina flour are the go-to choices. The reason for this is that durum wheat semolina flour is used to create an eggless pasta. Therefore when combined, these flours give you the opportunity to add lemon juice.
Pasta dough adding lemon
- 125 grams Tipo 00 flour
- 125 grams Durum wheat flour
- 125 grams of wet ingredients. This should include 2 eggs with the balance being made up with fresh lemon juice
- Finely grated zest of 1 medium lemon
- In a mixing bowl, combine the flours and lemon zest.
- Add the wet ingredients and using a fork, begin to combine.
- Empty the dough onto a clean and lightly floured work surface.
- Knead gently until you have a smooth, soft dough.
- Cover with seran wrap and leave at room temperature for up to 10 minutes before forming your pasta.