Lemony Pasta with Homemade Noodles
Last week, Jon and I went for a long walk together. We talked about what to have for dinner, and when I mentioned this option from our weekly “menu” (what we have groceries for), I said “but it takes a really long time.”Jon said he still wanted this rather than the other choices, I said “Ok…but it will be awhile.” We get home from our walk and I start making the pasta…mixing semolina flour, salt, olive oil, and water, and then rolling out the dough, first into large sheets and then cutting it into linguine noodles (helped by the amazing Kitchenaid, but still pretty labor intensive). Quite some time later, Jon wanders into the kitchen and asks “When’s dinner?” and then looks astonished at the rolled pasta decorating the kitchen.
Turns out, he thought I was talking about the cooking time of store-bought noodles, rather than the time to actually make the noodles from scratch!
Well, I was pretty committed to the homemade noodles at that point! When I was close to finished with the noodles, I started the lemony sauce with about 2 cups of veggie stock, the zest and juice of a lemon, basil, and freshly ground pepper. I let it simmer down a little bit, added some cornstarch dissolved in water to thicken it, and then mixed the sauce with the noodles. Yum!