ITALIAN COLD PASTA IN EGG-LEMON SAUCE

FOR THE SAUCE:
2 large eggs
2 large egg yolks
About 1/3 cup fresh lemon juice
2 tablespoons unbleached all-purpose flour (OR 1 tablespoon cornstarch)
About 1 teaspoon table salt OR 2 teaspoons kosher salt
2 teaspoons sugar (optional)
2 cups boiling vegetable stock or water
FOR THE PASTA:
1 pound fresh or dried tagliolini/taglierini or other thin egg noodles, such as linguine
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley for garnish (optional)

TO MAKE THE SAUCE:
In non-reactive 1-quart saucepan, beat together eggs, egg yolks and lemon juice.

In small bowl, whisk a little of the egg mixture into the flour to make a paste, then stir paste back into egg mixture. Add salt and, if using, the sugar.

Gradually beat in the hot stock. Cook over medium-low heat, stirring constantly with a wooden spoon or whisk, until smooth and thickened to consistency of a thin mayonnaise, about 8 minutes. Do not boil.

Remove from heat and continue to stir for 1 minute. Pour into a bowl. Press a piece of plastic wrap against surface and let cool. (The sauce can be stored in the refrigerator for up to 3 days.)

TO COOK THE PASTA:
Bring a large pot of water to a rapid boil and add salt. Add noodles, stirring briefly to separate. Return to boil and cook, stirring occasionally, until al dente, 2 to 3 minutes for fresh pasta, 7 to 10 for dried. Drain. Toss noodles with oil and let cool for at least 30 minutes.

TO SERVE:
Mix noodles with sauce. If using, sprinkle with parsley. Serve at room temperature.

Servings: 5-6
Source: Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World by Gil Marks