Lemon Pasta
recipelink.com Chat Room Recipe Swap - 2001-09-26
Posted to rec.food.recipes by Keri Cathey
Makes 1 1/2 pounds fresh pasta (about 4 cups cooked pasta)

3 1/3 cup all-purpose flour
1/2 tsp. salt
2 beaten eggs
1 (6 oz.) can frozen lemonade concentrate, thawed*
1 tsp. olive oil or cooking oil
3 qt. water
1 Tbsp. salt
1 Tbsp. cooking oil (optional)

In a mixing bowl stir together 3 cups of the flour and salt. Combine eggs, lemonade concentrate, and olive oil or cooking oil; add to flour. Mix well.

Sprinkle kneading surface with the remaining 1/3 cup flour. Turn dough out onto floured surface. Knead until smooth and elastic (8-10 minutes). Cover and let rest 10 minutes.

Divide dough into 3rds or 4ths. On lightly floured surface roll each third of dough into a 16x12-inch rectangle or each fourth of dough into a 12-inch square. If using a pasta machine, pass dough through machine until 1/16 inch thick. Dust with additional flour, as necessary, to prevent sticking.

Cut and shape as desired. Cook as directed.

*May substitute equal amounts of pineapple or orange for different flavors.

In a large kettle or Dutch oven bring water and salt to a rolling boil. If desired, add oil to help keep large pasta separated. When the water boils vigorously, add pasta a little at a time, so water does not stop boiling. (Hold long pasta, such as spaghetti, at one end and dip the other end into the water. As the pasta softens, gently curl it around in the pan until immersed.) Reduce the heat slightly and continue boiling, uncovered, until the pasta is tender but still slightly firm, a stage the Italians call al dente (to the tooth). Stir occasionally to prevent the pasta from sticking. Taste often near the end of the cooking time to test for doneness. When the pasta tests done, immediately drain it in a colander.

Transfer the cooked pasta to a warm serving dish. Serve immediately. (If necessary to hold the pasta for a short time, drain and return to the empty cooking pan, add 2 to 3 tablespoons butter to prevent the pasta from sticking, then cover pan to keep the pasta warm.)