Lemon thyme pasta
Brandner restaurant Regensburg
Prep time
Cook time
Servings4 people
Skill levelEasy
Recipe rating
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Lemon and thyme give this spring pasta a real zing. And with seafood such as prawns, mussels, crab or squid, it is a hit.
Ingredients
- 500 grams '00' flour
- 5 free range eggs
- 1 - 2 untreated lemons
- 2 stalks fresh thyme
Instructions
- Chop the thyme leaves finely. Grate one or two lemons to your taste.
- Sieve the flour into a terrine dish, in order to prevent lumps from forming. Add chopped thyme and grated lemon, stir well.
- Separate the eggs, add egg whites and egg yolks to the flour.
- Mix well all ingredients; use your hands to knead it into a smooth, silky dough. If the dough is too steady add lukewarm water or some olive oil drop by drop.
- Form the dough into a ball, wrap in foil and cool for around one to two hours the fridge.
- Roll the dough out to approximate one millimetre thin layer; on a floured cloth by using a rolling pin and cut thinner or thicker sheets with a sharp knife. Or use a pasta maker.
- Boil the fresh pasta in abundant, salted and boiling water until al dente. The cooking time depends on the size and thickness of the pasta around one to two minutes.
