For the pasta:
2 cups all-purpose flour
¼ teaspoon salt
- Beloved Mama's Mexican Kitchen in Belltown to close
- Paul Allen's First & Goal signs letter expressing concerns over Sodo arena
- Seattle no longer America's fastest-growing city
- West Seattle couple leaves all their assets -- $847,215 -- to Uncle Sam
- Helmet camera captured deadly Yosemite cliff jump
Most Read Stories
2 tablespoons olive oil
2 tablespoons water
For the sauce:
Zest and juice of 2 lemons
2 tablespoons unsalted butter
2 tablespoons honey
½ cup mixed torn fresh herbs (such as parsley, chervil, basil, tarragon and chives)
Salt and ground black pepper
Parmesan cheese, to serve
1. In a food processor, combine the flour, salt, eggs, olive oil and water. Process until the dough forms a ball. Continue processing for another minute to knead the dough. Transfer the ball of dough to the counter. Cover with an overturned bowl or plastic wrap and let rest for 30 minutes.
2. Once the dough has rested, cut it in half. Using a rolling pin, one at a time roll each half out on a lightly floured surface. Roll the dough into an oblong as thin as possible. Using a pizza wheel or paring knife, cut the dough into long strips or irregular squares. Sprinkle the cut pasta with a bit of flour or cornmeal to prevent it from sticking.
3. Bring a large pot of salted water to a boil. Drop the pasta into the water and cook until al dente, about three to five minutes.
4. When the pasta has cooked, drain it, then return it to the pot. Add the lemon zest and juice, butter and honey. Toss until the butter is melted. Add the herbs, then toss again. Season with salt and pepper. Serve topped with grated Parmesan.
— Alison Ladman, The Associated Press