Sorat Hotels
Lemon-thyme pasta

Lemon-thyme pasta

Brandner restaurant Regensburg


Prep time
Cook time
Servings4 people
Skill levelEasy

Recipe rating

Submitting your vote...

By clicking and sending a recipe rating, you agree to our privacy policy and you give us permission to process your IP address and the time of rating to deal with your rating. For more information to the storage and the processing of your data consult our privacy policy.

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.

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.

Be social

Recipe type

Skill level

Print recipe
Cookies make everything better. Also websites. That's why we use cookies. By continuing to use our website, you agree to its use. Details are available in our privacy policy.We use cookies. Details are available in our privacy policy. Agree to use:
Italianpasta, noodles, wheat, semolina, flour, lowcarb, seafood, healthyThis 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.Pasta