Gremolata Pasta

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Gremolata Pasta

 

2 teaspoons finely grated lemon zest

1 tablespoon finely minced garlic

1 tablespoon finely minced fresh parsley

2 cups unbleached all-purpose flour or 2 cups durum semolina flour

2 large eggs

water as needed

 

Add the zest, garlic, and parsley to the eggs as they are incorporated into the

flour. Proceed as follows.

Food processor method: Place the flour in the bowl of the food processor. With

the motor running, add the eggs, one at a time. Continue processing for 10

seconds after the last egg has been added. Add drops of water if the dough seems

too dry. Turn out onto a lightly-floured work surface and knead for 6 to 8

minutes or until the dough is smooth and satiny and springs back when pressed

with a finger.

Hand-mix method: place the flour in a mound on a clean work surface. Form a well

in the center and break the eggs into the well. Mix the eggs with a fork.

Pulling from the sides of the well, gradually incorporate the flour into the

eggs. Continue to mix until the dough forms a ball, adding drops of water as

necessary. Begin kneading the dough, pushing the dough with the heel of your

hand. Knead until soft and satiny. Most important, the dough should spring back

when poked with your finger. This will take 10 to 15 minutes of continuous

kneading.

Divide the dough into 4 pieces, wrap in plastic wrap, and refrigerate for at

least 45 minutes. The dough may also be frozen at this point, thaw in the

refrigerator before proceeding. Roll out by hand or with a hand-cranked pasta

machine, according to the manufacturer's directions.

Yields approximately 1 pound of fresh pasta, serving 4.

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