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A friend from work brought me a sample of lemon black pepper pasta she’d purchased at Trader Joe’s. So often flavored pastas seem more about the color than the actual flavor, but this tasted very lemony and had a nice after bite from the pepper. Let’s get this party started!

Using my standard 1.5 cups each semolina flour and all-purpose flour, 2 eggs, olive oil and salt, I thought I would substitute lemon juice for the 2 TBSP water and add 1 TBSP lemon zest and 1 TSP cracked black pepper.

All flavorings added to the well.

The dough was dry, so added water after all. Just a bit at a time until the texture became smooth; about 2 TBSP.

Kneaded for 10; wrapped in plastic wrap to rest for 30.

Fettuccine ready for the pot.

Finished with seared sea scallops, toasted pine nuts, fresh basil and a sauce made with butter, olive oil, a bit of pasta water and the liquid from the resting scallops.

Notes for next time: try with just all-purpose flour. The semolina, zest and pepper made for a bit too much texture. Make spaghetti instead of fettuccine (personal preference in noodle size).

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