Sophia Loren claimed her good looks are all thanks to spaghetti: “Everything you see I owe to spaghetti”. And since looking like Sophia is not a bad thing, I have spaghetti (ok, tagliatelle… that’s close enough, right?) on the menu for you today.
Homemade, even the pasta, because homemade pasta is really good. It will take you some time, so this is not a meal for busy mondays. But if you have a bit of time, it is truly worth the effort.
Besides making your own pasta, the rest of this dish couldn’t be easier. Nothing but lemon zest, freshly grated parmesan and a good olive oil make one of the tastiest meals I know. Fresh, light and extremely tasty.
A green salad would go very well with this, to keep things simple and clean. I know some of you are afraid of getting fat because of pasta and carbs, but there’s no reason to worry.
Fresh made pasta is not as heavy as you think, and most important, it’s delicious. And I firmly believe that it’s better for us to eat normal portions of really good food, especially when it’s homemade out of fresh ingredients, than pre-made diet products with all sorts of additives. This pasta is nothing but flour, egg and a bit of salt. You’ll be amazed of how tasty such simple ingredients can be.
So, do as Sophia, and enjoy your pasta!
- Flour (preferably tipo 00), 100 gr (2/3 cup + 2 tbsp)
- Salt, pinch
- Egg, 1
- Water, if needed
- Olive oil, 1 tbsp
- Lemon, zest of 1
- Parmesan, grated, 2 tbsp
- Black pepper
- Mix the flour with the salt in a big bowl (or on your kitchen countertop)
- Make a well in the centre and fill this with the egg
- Mix and knead for at least ten minutes until the dough turns silky smooth (kneading is a great stress reliever, so knead along! Just smash it on the counter and work that dough)
- If needed, add some water (the amount of liquid needed depends on the weather, altitude, the quality of flour etc)
- Wrap in cling/plastic film and leave to rest at room temperature for 15 minutes
- Flour a work surface and roll out the dough really tin, until almost transparant
- Make a roll of the dough, take a sharp knife and cut the roll into smaller rolls of ½ cm (1/4 inch)
- Unroll these tiny rolls, you now have ribbons, and leave them to dry on a clean towel, sprinkle with a bit of flour
- Leave to dry for 15 minutes, loosen them half way through to avoid them sticking together
- Bring a pan with plenty of water to a boil, add some salt
- Once the water is boiling, add the pasta and cook it for 3 minutes
- Drain and mix immediately with olive oil, lemon zest and parmesan
- Add freshly ground pepper to your likings