Fresh pasta with Syracuse PGI lemon

Jan 31, 2023
Pasta fresca al limone di Siracusa IGP

INGREDIENTS

  • 200 g of durum wheat semolina (I used organic whole Sicilian flour)
  • 60 ml of Syracuse PGI lemon juice
  • A Syracuse PGI lemon (grated zest)
  • A pinch of salt
  • Water to taste (for me about 60 ml)
  • (For seasoning: I used a mix of sea fish, extra virgin olive oil, lemon, etc., but you can also enjoy it with shrimp and courgettes, or a creamy dressing perhaps based on ricotta, even in the filling of stuffed pasta).

PROCEDURE

  • Squeeze the Syracuse PGI lemons. Grate the zest of a lemon.
  • Make a classic fountain with flour, lemon zest, salt and start adding the lemon juice (here is the video) and water to taste Knead (about 10 minutes) until you obtain a dough that you can then leave to rest covered for half an hour. Of course, you can use a mixer or planetary mixer.
  • Break off a piece of dough and pass it through the pasta machine. Or, as I did, roll it out with a rolling pin to the desired thickness and always with the rolling pin but ridged, make tagliolini.
  • Remember that fresh pasta cooks in very little time in salted water.
  • Season to taste by adding a grating of Syracuse PGI lemon zest before serving.

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