Citrus-Flavored Pasta
recipelink.com Chat Room Recipe Swap - 2001-09-26
Posted to rec.food.baking by Jack L.

Lemon juice isn't really effective for flavoring dough. A very fine lemon zest will do the job, though. It works for me. I make lemon fettucini for pasta primavera.

The suggestion about lemon pepper also will do -- lemon pepper is a blend of black pepper and lemon zest (or powdered lemon peel). So-called lemon-pepper seasonings usually add a tad of salt, some garlic powder and-or onion powder, depending on the maker. I find I prefer to make my own.

Zests are a wonderful way to add flavor to breads and pasta. Lemon zest is the most widely used, but orange zest is quite nice, too. And don't forget lime (in a pasta to be served cold with a salsa) or orange, in desert pastas and some cold pasta salads.