Basil-Lemon Pasta in Parmesan Cream Recipe

Ingredients

• •

  2 cups durum semolina flour

• •

  1/4 cup lemon oil

• •

  Semolina for dusting

Instructions

1. 1

   On a clean surface combine the semolina and all-purpose flour.

2. 2

   Make a well in the centre and slowly add the room temp water. Using a fork, gradually mix in the flour from the inside wall of the well. Add the basil and lemon oil during the mixing. Dough will be slightly sticky but not too moist.

3. 3

   Knead the dough on a lightly floured surface until smooth.

4. 4

   Divide the dough into two balls and set aside to rest, covered loosely in plastic wrap, for 20 minutes.

5. 5

   Working on a surface lightly dusted with semolina flour, roll the dough out to a rectangle thick enough to go through the widest setting of a pasta machine. Lightly dust it with semolina while working to prevent the pasta from sticking.

6. 6

   Start on the widest setting on the pasta machine and feed the dough through. Gradually decrease the setting width while feeding the pasta through until it is the desired thickness. Sprinkle with semolina if the dough sticks to the rollers.

7. 7

   Lightly dust the surface of the dough with semolina and fold several times, envelope style. Cut the pasta to the desired width. Unfurl it and toss lightly with semolina. Store on a semolina dusted baking sheet until ready to cook.

8. 8

   Put a large pot of salted water on high heat to boil. When boiling, add the fresh pasta and cook until al dente, approximately 4 to 8 minutes depending on the pasta width.

9. 9

   Heat the cream in a large sauté pan over medium heat. Simmer for a few minutes and then toss in the cooked pasta and the cooking water. Sprinkle with parmesan and season. Toss to coat and heat through until the sauce clings to the pasta.

10. 10

    Serve garnished with parmesan.