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.
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).