Fresh Spaghetti with Lemon and Parmesan
Using a Philips pasta maker, you can make fresh pasta in about 15 minutes. Prepare a light, lemony sauce while the machine is mixing the ingredients and you can have dinner on the table in about half an hour.
For the pasta:
- 3 1/4 cups (1 lb./500 g) all-purpose flour
- 2 eggs
- 6 Tbs. (3 fl. oz./90 ml) water
1/2 cup (4 fl. oz./125 ml) plus 1 Tbs. olive oil
- 1/4 cup (1 oz./30 g) dried bread crumbs
- Kosher salt and freshly ground pepper
- 4 garlic cloves, minced
- 1/4 cup (1 oz./30 g) grated Parmesan cheese
- Grated zest and juice of 1/2 lemon
- 1/2 cup (2/3 oz./20 g) minced fresh flat-leaf parsley
- Pinch of red pepper flakes
Using a Philips pasta maker fitted with the spaghetti die, use the flour, eggs and water to make spaghetti according to the manufacturer’s instructions.
While the pasta is being made, bring a large pot two-thirds full of salted water to a boil over high heat.
In a large fry pan over medium heat, warm the 1 Tbs. olive oil. Add the bread crumbs and sauté until browned, about 4 minutes. Season with salt and pepper and transfer to a bowl. In the same pan over low heat, warm the remaining 1/2 cup olive oil. Add the garlic and sauté until fragrant, 1 to 2 minutes. Remove from the heat and stir in the Parmesan and the lemon zest and juice. Season with salt and pepper.
Add the pasta to the boiling water and cook until al dente, 2 to 3 minutes. Drain, reserving 1/2 cup (4 fl. oz./125 ml) of the pasta cooking water. Add the pasta to the sauce and toss, adding the reserved pasta cooking water as needed to achieve a silky consistency. Add the bread crumbs, parsley, red pepper flakes and salt to taste. Toss to combine and serve immediately. Serves 4.
Williams-Sonoma Test Kitchen