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Lemon Pasta with Chive Oil
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5 from 1 vote

Lemon Pasta with Chive Oil

Prep Time50 mins
Cook Time10 mins
Total Time1 hr
Course: lunch, dinner, appetizer, Main Course
Cuisine: Vegetarian
Keyword: chive oil, homemade pasta
Servings: 6 servings.
Calories: 311kcal


  • 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


  • 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.


Calories: 311kcal | Carbohydrates: 26g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 890mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 369IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg