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Fresh Fettuccine with Lemon Garlic Butter Sauce

Servings: 4
Active Time: ~1 hour (including pasta-making)
Total Time: ~1 hour 30 minutes

Ingredients

For the Fresh Pasta:

  • 2 cups all-purpose flour (or 1½ cups flour + ½ cup semolina flour)
  • 3 large eggs
  • ½ tsp salt

For the Sauce:

  • 4 tbsp butter
  • 3 cloves garlic, minced
  • Juice and zest of 1 lemon
  • ¼ cup reserved pasta water
  • Salt and pepper, to taste
  • Optional: Fresh parsley and grated parmesan for garnish

Instructions

1. Make the Fresh Pasta:

  1. Mix the Dough:

    • On a clean surface, create a mound with the flour and make a well in the center. Crack the eggs into the well and sprinkle with salt.
    • Using a fork, whisk the eggs, gradually incorporating the flour from the edges until a sticky dough forms.

    • Knead the Dough:

    • Knead the dough by hand for 8–10 minutes until smooth and elastic. If sticky, dust with more flour as needed. Wrap in plastic wrap and let rest for 30 minutes.

    • Roll and Cut:

    • Divide the dough into 4 pieces. Roll each piece through your pasta machine, starting on the widest setting and progressing to thinner settings.

    • Cut the sheets into fettuccine or desired shapes. Toss with a little flour to prevent sticking.

2. Cook the Pasta:

  • Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2–3 minutes until tender. Reserve ¼ cup pasta water before draining.

3. Make the Lemon Garlic Butter Sauce:

  1. In a large skillet, melt the butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
  2. Stir in the lemon juice, zest, and reserved pasta water. Cook for 1–2 minutes, stirring, until slightly thickened.
  3. Toss the cooked pasta in the sauce until coated. Season with salt and pepper to taste.

4. Serve:

  • Plate the pasta and garnish with parsley and parmesan. Pair with roasted veggies or a simple salad for a complete meal.