Lemon Pasta Dough

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Lemons are added to pasta dough mainly for colour. The additional flavour is usually not very pronounced. However, the hint of lemon adds a nice touch for any type of pasta dish.

2¼ cups all-purpose flour, unbleached
2 eggs
1 egg yolk
2 Tbsp. lemon juice, freshly squeezed
3 Tbsp. lemon zest, finely grated
¾ tsp. sea salt
1 Tbsp. olive oil
1 Tbsp. lukewarm water

Place the flour on a large floured surface. Make a well in the center. Break the eggs into the well. Add the lemon juice, lemon zest, salt, oil, and water. Beat the mixture in the well with a fork. Using a fork, gently start to work the flour into the liquid.

Continue until the dough becomes sticky and difficult to work with the fork. Use your hands to form the rough dough into a ball. Transfer the dough to a lightly floured surface. Knead the dough until it is smooth and elastic, about 10 minutes.

Cover with a bowl or towel and let rest for 10 to 15 minutes. Proceed with rolling and cutting the pasta according to your recipe.

Makes 1 lb, 5-6 servings.