Tagliatelle con Limone
1 cup flour
6 egg yolks
water
salt
2 tablespoons lemon juice
1/4 cup parsley, chopped
1 artichoke heart, separated
1/4 teaspoon red pepper flakes
1/4 cup extra virgin olive oil
1/2 cup Parmesan, grated
- Combine flour and egg yolks, adding a bit of water if necessary to form a smooth, elastic dough.
- Separate dough into several pieces and roll out on a floured surface with a rolling pin until very thin or with a pasta maker. Cut into 3/4" strands and set aside.
- Bring a large pot of salted water to a boil and add the pasta. It will not take long to cook.
- Drain all but a few tablespoons of the pasta water, then add the lemon juice, parsley, artichoke heart and red pepper flakes, tossing to combine.
- To serve, top with a drizzle of extra virgin olive oil and a generous portion of Parmesan cheese.
Makes 2 servings