Lemon Fettuccine with Parsley Sauce

Fresh homemade pasta: good, but sometimes banal! Let's give it an extra gear, an added value: just aromatize the dough with zest and lemon juice to give it a new flavor. An alternative condiment? Think of a sauce with parsley and orange: I'm sure, I'll be able to surprise you!

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Identity Card of the Recipe

• 239 KCal Calories per serving

• Ingrediants

  For pasta

  • 100 g of white flour of type 00
  • 150 g of re-milled durum wheat semolina
  • Untreated lemon juice and zest
  • 120 g (2 medium) of eggs

  For the dressing

  • 40 g of parsley
  • Q.b. of pepper
  • Q.b. of salt
  • 40 ml of extra virgin olive oil
  • 120 ml of untreated orange juice
  • 5 g of cornstarch

  Materials Needed

  • Bowl
  • Dough-rolling machine or rolling pin
  • Immersion blender
  • Becker
  • Juicer
  • Scale weighs food
  • Grater

  Preparation

  1. Prepare the fresh lemon pasta by mixing the re-milled durum wheat semolina with the white flour 00. Season the flours with lemon zest and mix with the two eggs and the juice of half a lemon: work all the ingredients with your hands until you get a very soft and velvety paste. If the dough appears sticky, add a little more flour.
  2. Wrap the dough in cling film and let it rest for 15 minutes to make it easier to work.
  3. Meanwhile, prepare the dressing. Wash the parsley, rinse it and collect it in a beaker. Cut an orange and squeeze the juice. Pour the orange juice into the beaker, add salt and pepper, the oil and a teaspoon of cornstarch. Introduce the immersion blender and blend to obtain a sauce.

  Did you know that
  The corn starch is used to thicken the sauce, otherwise, once added to the pasta, it would be excessively liquid.

  4. Roll out the dough with a rolling pin or with an electric machine to obtain a thin sheet. Pass the dough through the specific die to obtain noodles.
  5. Proceed with cooking the pasta. Plunge the tagliolini in plenty of water with a little salt: cook for a couple of minutes, then drain the tagliolini with a fork and pass them in a pan adding the sauce.

  The alternative idea
  These lemon tagliolini are also excellent with a topping of cream and smoked salmon!

  6. To taste, add some grated Parmesan cheese.

  Alice's comment - PersonalCooker

  Do you like the idea of ​​hiding an aroma in the dough? Why not try some orange or even some chopped parsley or basil! Have fun creating new interesting types of pasta: even at Easter this pasta will allow you to serve elegant and refined dishes.

  Nutritional values ​​and Health Comment on the recipe

  That of Fettuccine al Limone with Parsley Sauce is a recipe that belongs to the group of first courses.
  Calories come mostly from carbohydrates, followed by lipids and finally proteins.
  Carbohydrates are mainly complex, monounsaturated fatty acids and peptides of high biological value.
  Cholesterol is abundant and fiber significant.
  Lemon Fettuccine with Parsley Sauce are a food that lends itself to almost all diets. It is advisable to reduce the frequency of consumption and the average portion in case of hypercholesterolemia.
  The abundance of fibers can promote intestinal peristalsis.
  They contain gluten, so they do not lend themselves to the diet for celiac disease.
  Not containing lactose, they are suitable for the diet for intolerance towards milk sugar.
  They are allowed by the vegetarian philosophy but not by the vegan one.
  The average portion (of ingredients) is about 100-150 g (240-360 kcal).