Rosemary-Lemon Pasta

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

  • Prep Time 25 min
  • Total Time 40 min
  • Servings 8

Ingredients

5
large eggs
2
tablespoons chopped fresh or 2 teaspoons dried rosemary leaves
1
tablespoon plus 1 teaspoon grated lemon peel
1
tablespoon olive or vegetable oil
1/4
teaspoon salt
3 1/4
cups Gold Medal™ 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

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