Ingredients
For the Pasta
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250 grams (about 1 1/4 cup) all-purpose flour
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1 large egg, whisked, plus enough water to equal 95 grams total
For the Garlic Lemon Sauce
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3 tablespoons finely chopped mixed fresh herbs (basil, parsley, chives, thyme, or any combination)
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Juice of 1 lemon (zest optional)
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3 tablespoons olive oil
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3 cloves garlic, minced
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1/2 teaspoon salt
Instructions
Prepare the pasta dough according to your pasta maker instructions. Shape into your desired noodles (fettuccine works beautifully).
Bring a large pot of salted water to a boil.
2. Make the SauceHeat the olive oil in a large saucepan over medium heat.
Add the minced garlic and sauté for about 2 minutes, stirring frequently to prevent browning.
Stir in the lemon juice, optional zest, salt, and chopped fresh herbs. Remove from heat and set aside.
3. Cook and TossBoil the fresh pasta for 2–3 minutes, or until tender.
Using tongs, transfer the cooked pasta directly into the saucepan with the lemon garlic sauce.
Toss over medium heat for about 1 minute, allowing the pasta to absorb the flavors.
Serve immediately.
Notes
- Don’t Overcook Fresh Pasta:
Fresh pasta cooks much faster than dried pasta—usually just 2–3 minutes. - Love Garlic? Add More:
Three cloves provide bold flavor, but feel free to increase if you’re a garlic fan. - Add Protein (Optional):
Top with grilled chicken, shrimp, or white beans for a more filling meal. - Extra Brightness:
A sprinkle of lemon zest right before serving enhances the citrus flavor beautifully. - Save Pasta Water:
If the sauce feels too light, add a tablespoon or two of reserved pasta water to help it cling to the noodles.
