One of my favorite things to buy at the Marin farmers market is the fresh, meyer lemon pasta from Phoenix Pastificio in Berkeley. It is so amazing that I used to wake up early on Sunday mornings to get there before they'd sell out. I've been wanting to make fresh pasta, so I figured I'd try something lemony.
I found this recipe on http://cleanplateclub.posterous.com/ and the base dough he used is from the Alice Waters cookbook, The Art of Simple Food. You could easily make this without any fancy pasta making equipment. The end result was deliciously chewy, lemony pasta with a slight kick. Serve some buttery, garlicky shrimp with parmesan cheese over top and you will be pleased.
Chili Lemon Fettucini
Recipe courtesy of Urwin Brake at http://cleanplateclub.posterous.com/
(I would say this serves about 3 people. Definitely doube the recipe if serving a crowd.)
1 tbsp. lemon zest
1/2 tsp. of red pepper flakes
1/4 tsp. ground black pepper
2 cups flour (He used 1 cup semolina, 1/2 cup all-purpose, 1/2 cup fine ground whole wheat and I thought it was a good combo.)
2 egg yolks
2 tbsp. lemon juice
Mix the first 4 ingredients (lemon zest, red pepper flakes, black pepper, flour) together in a bowl. Make a crater in the middle of the dry ingredients mixture. Combine the 2 eggs and 2 additional egg yolks in a separate small bowl. Pour them into the crater in the dry ingredients.
Form the dough in to a disc and wrap it with plastic wrap. Let the dough rest for at least one hour.