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.
