Silken lemon-zested homemade pasta noodles in a light flavorful vegetable broth, accented with a simple herb oil, this lemon pasta with chive oil is about as elegant as a pretty gal in a fine lacy dress or a handsome man in a tuxedo!
Homemade pasta is not a huge time consuming a project—it takes me about an hour to prepare the noodles from dough to finished dish. I use the food processor (Affiliate link) to mix and knead the dough and a hand crank pasta machine to cut the noodles. While the dough is resting, heat the broth, make the chive oil and set the water to boil.
Homemade pasta is done in three minutes in boiling water, ready to slip into the broth for delicious soup!
*** For very detailed instructions for how to make homemade pasta, see my homemade whole wheat parsley fettuccine recipe.
The chive oil is the perfect accent for simple sexy lemon pasta in broth. Besides a soup garnish, the herbal oil makes a simple dressing for salad greens.
I have an inexpensive hand-cranked stainless steel pasta machine (Affiliate) that I put to use when I want to flatter my guests with elegant homemade pasta. One time I served homemade pasta to guests just home from three weeks in Italy. They said they ate fabulous meals there but they had to come home to eat the best, by a little lady in Park City, me. Make your own pasta and you’ll be hearing such compliments too!
Make it a fabulous week–get in the kitchen and cook something good!
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Lemon Pasta with Chive Oil
Ingredients
- 1 ½-1¾ cup unbleached all purpose flour
- 3 large eggs
- 2 teaspoons grated lemon zest
- 1 teaspoon fine sea salt
- 3 cups flavorful vegetable broth
- ½ cup chopped fresh chives
- ½ cup extra virgin olive oil
- 1 tablespoon fresh squeezed lemon juice
- 2 tablespoons chive blossoms or chopped chives , for garnish
Instructions
- Put 1 ½ cups of the flour in the work bowl of a food processor fitted with the steel knife blade. Add the eggs, lemon zest and salt and process until the dough forms a ball. The dough should not be wet—if it is, add the remaining flour, 1 tablespoon at a time, and process the dough for about 30 seconds, or until it is smooth. Wrap the dough in plastic and let it rest for 30 minutes.
- Heat the broth and keep hot on the back burner of the stove.
- Put the chives and the olive oil in a blender. Whir until the oil is warm, a minute or so. Set aside with a strainer nearby.
- Bring a large pot of water to a boil. Salt the water generously—Italian cooks say it should be as salty as broth.
- Roll and cut the pasta into noodles:
- Divide the pasta dough into eight pieces. Keep them covered with plastic so they don’t dry out. With a pasta machine or by hand, roll out and stretch each piece into a rectangle about 1/16 inch thick, using flour sparingly as needed to keep the dough from sticking to the rollers.
- Cut the pasta on the noodle setting of the machine or about ¼ inch thick. Separate the strands and let the pasta dry, stretched out on towels or a pasta drying rack.
- To serve:
- Strain the chives from the oil, discarding the pulp.
- Add the lemon juice to the broth.
- Drop the pasta into the boiling salted water and cook it for 30 seconds after the water returns to a boil—fresh pasta cooks very quickly and you want it to be just firm to the bite (al dente).
- To serve:
- Drain and divide the pasta into 6 serving bowls. Pour about 1/2 cup of broth over the noodles, drizzle generously with chive oil and garnish with chive blossoms or chives. Serve immediately.
