Rosemary Lemon Pasta Recipes

ROSEMARY-LEMON PASTA

Steps:

• Place eggs, rosemary, lemon peel, oil and salt in food processor or blender. Cover and process until smooth. Add flour. Cover and process about 10 seconds or until dough leaves side of bowl and can be pressed together with fingers. Remove dough and press into a ball. Cover dough with plastic wrap or foil. Let stand 10 minutes.
• Divide dough in half. Roll one-half of dough with rolling pin into rectangle 1/8 to 1/16-inch thick on lightly floured surface. Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/4-inch strips for fettuccine, 1/8-inch strips for linguine. Hang pasta on drying rack or lightly floured towels to dry. Repeat with remaining dough.
• In 6-quart saucepan, heat 4 quarts water to boiling; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Drain pasta; do not rinse.

TAGLIATELLE WITH ROSEMARY AND LEMON

Steps:

• 1. In the pasta pot fitted with a colander, bring about 5 quarts of water to a rolling boil over high heat. Add the coarse sea salt and the pasta, stirring to prevent the pasta from sticking. Cook until tender but firm to the bite, 2 to 3 minutes. Remove the pasta pot from the heat. Remove the colander and drain over a sink, shaking to remove excess water, but retain 1 cup of the pasta cooking water.
• 2. In a large nonstick skillet, heat the oil and lemon juice just until warm. Add the drained pasta and the pasta cooking water, tablespoon by tablespoon, until the pasta absorbs the liquid. Add the rosemary and toss. Add half of the cheese and toss once more. Cover and let rest for 1 to 2 minutes to allow the pasta to thoroughly absorb the sauce. Taste for seasoning. Transfer to individual warmed shallow soup bowls. Serve immediately, passing the remaining cheese at the table.