Brandner restaurant Regensburg
This is a slightly different take on most pastas because it uses lemon and thyme. It is superb served with a few grilled shrimp or sliced calamari, shells or crabs as well.
- 500 grams '00' flour
- 5 free-range eggs
- 1 - 2 untreated lemons
- 2 stalks fresh thyme
- 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.