From scratch lemon pepper pasta (The Wedding Veil Trilogy)

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**Simple pasta dough:
-2 cups all-purpose flour
-1 cup Semolina flour
-2 tablespoons olive oil
-dash of salt
-1/2 cup water (more or less)

-A stick of butter
-juice of a lemon
-salt and pepper

Mix all ingredients in a bowl and begin to mix by hand while slowly pouring in small amounts of water. Using your hands will give you a better idea of when the dough is fully incorporated. Make sure it is not too dry or too sticky. Cover with plastic wrap and a kitchen towel for 20 minutes at room temperature. That is when it’s ready to crank through your pasta maker in small batches.

Dry on drying rack for at least two hours or spread out on clean, dry kitchen towels.

Once you are ready to cook your pasta, boil your water. In the meantime, melt 3/4 stick of butter, then add a bit of sage, juice of half lemon, cracked black pepper and a generous amount of Parmesan. Once your pasta has cooked for about four minutes you are ready to transfer it into your sauce. Stir and enjoy! **Add extra lemon 🍋 to your bowl!