Homemade Lemon Pasta

Preparation info

  • Difficulty


  • Serves


    , as a main course

Appears in

Pasta is not difficult to make by hand. This is a good all-purpose recipe. The lemon oil or zest can be omitted.


  • 10 oz / 280 g strong white flour
  • 4 oz / 110 g fine semolina
  • 4 eggs
  • 2 tsp lemon oil or 1 tbsp finely grated lemon zest


Make the dough either by hand or in a food processor. For the first method, heap up the dry ingredients on a work surface, and make a well in the centre. Slide in the eggs and lemon oil or zest, and work in the flour gradually with your fingertips until thoroughly mixed. Knead for about 10–15 minutes, working on a floured board, to form a smooth, elastic dough. If using a food processor, simply put all the ingredients in the bowl and process, in short bursts, for 30 seconds or so. The texture will be crumbly but soft. Scoop it all together, and form it into a ball. Cover the dough with cling film and let it rest in a cool place for 15 minutes.

Cut off a piece of dough about the size of an egg, and roll it out as thinly as possible, about in / 0.2 cm. thick, on a lightly floured surface. Repeat this with the rest of the dough. Let the rolled-out dough rest for 20 minutes before cutting into the desired shape with a sharp knife. If using a pasta machine that rolls and cuts, put the first rolled piece to one side while you roll out the rest of the pasta. When you have finished rolling, the first piece of rolled pasta will be dry enough for you to feed through the cutter. For tagliatelle, the rolled-out sheets of pasta dough should be cut into ribbons about ¼ in / 0.5 cm. wide. For fettucine or tagliolini, they should be almost half that width, and for pappardelle, about ½ in / 1 cm. wide. Hang up the strands of pasta as you make them, or loosely curl them into nests. When ready, cook in plenty of boiling salted water for 3–5 minutes, depending on thickness. When pasta is cooked, it should be al dente, that is tender but still slightly firm to the bite. Serve with one of the simple sauces suggested.

For shaping pasta dough to make ravioli and tortellini.