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.
PastaItalienischpasta, 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.