Lemon-Pepper Pasta Dough

This lemon pepper pasta dough is designed to be delicious and easy to make. It is made with a simple combination of all-purpose flour, eggs, pepper, and freshly squeezed lemon juice. The dough is kneaded until it is soft and pliable, then rolled out and cut into desired shapes. The finished dough is light, fragrant, and lemony in flavor. It makes the perfect base for any type of pasta dish, from traditional Italian to innovative creations. Lemon pepper pasta dough is a great way to add a unique flavor to your favorite pasta dishes.

Ingredients

Method

Mix the flour and then mound it in the center of a large wooden board or on your counter.

Combine the eggs, lemon juice, lemon zest, and black pepper in a small bowl.

Make a well in the center of the flour and add the egg mixture.

Using a fork, whip the eggs and add flour to them from the inside of the well.

When the dough starts to come together, about 1/2 the flour is incorporated, it is time to start kneading it. Wet your hands and start to mix the rest of the flour into the dough. Keep using dough to scrape up bits of flour on the counter.

Once you have all the flour incorporated knead the dough ball for about 10 minutes. If it is too sticky, you can dust the board/counter with some extra 00 flour. The dough should be elastic and a little sticky when you’re done kneading it.

Wrap the dough ball in plastic wrap and let sit for 30-60 minutes before cutting it into your pasta.