Rosemary-Lemon Pasta

Rosemary-Lemon Pasta

Treat your family to this homemade rosemary-lemon pasta - a perfect side dish.

Prep Time



Total Time






large eggs
tablespoons chopped fresh or 2 teaspoons dried rosemary leaves
tablespoon plus 1 teaspoon grated lemon peel
tablespoon olive or vegetable oil
teaspoon salt
3 1/4
cups Gold MedalĀ® all-purpose flour
  1. Place eggs, rosemary, lemon peel, oil and salt in food processor or blender. Cover and process until smooth. Add flour. Cover and process about 10 seconds or until dough leaves side of bowl and can be pressed together with fingers. Remove dough and press into a ball. Cover dough with plastic wrap or foil. Let stand 10 minutes.
  2. Divide dough in half. Roll one-half of dough with rolling pin into rectangle 1/8 to 1/16-inch thick on lightly floured surface. Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/4-inch strips for fettuccine, 1/8-inch strips for linguine. Hang pasta on drying rack or lightly floured towels to dry. Repeat with remaining dough.
  3. In 6-quart saucepan, heat 4 quarts water to boiling; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Drain pasta; do not rinse.
Makes 8 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,),
  • Cholesterol 135mg;
  • Sodium 110mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 2g,
  • Protein 9g;
*Percent Daily Values are based on a 2,000 calorie diet.