Homemade Lemon Pasta With Butter & Pecans
Yield
4 servingsPrep
20 minCook
5 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 2 | teaspoons |
lemon zest
grated |
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
lemon juice
|
|
| 1 | tablespoon |
olive oil
|
|
| ¼ | cup |
butter
|
|
| ⅓ | cup |
pecans
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
lemon juice
|
|
| 15 | ml |
olive oil
|
|
| 59 | ml |
butter
|
|
| 79 | ml |
pecans
|
|
Directions
In pasta machine, combine flour, lemon peel, and salt.
Turn machine on to MIX.
Add combined lemon juice, eggs, and oil.
Continue processing until mixture form s balls the size of small peas.
Turn machine to EXTRUDE. Cut into desired lengths.
Drop the noodles into boiling water and cook for 1 to 2 minutes or until the pasta is al dente (tender but firm to the bite).
Drain the pasta.
Toss with butter and pecans.
Serve immediately.
