Handmade Lemon Pappardelle

Lemon Pappardelle is the perfect staple for a delicious dish with a twist of citrus.

From "Citrus"
March 2016

  • Once you’ve seen how easy it is to make fresh pasta, you’ll wonder why you haven’t made it before. These rustic noodles need only a splash of excellent olive oil and a dusting of grated Parmesan to make a memorable dinner.
    Photo by Victoria Pearson
  • In “Citrus” Valerie Aikman-Smith and Victoria Pearson brighten your kitchen and awaken your taste buds with a splash of citrus.
    Cover courtesy Ten Speed Press

Total Hands-On Time: 25 min

Preparation Time: 20 min

Cook Time: 5 min

Yield: 6-8 servings

Citrus (Ten Speed Press, 2015) by Valerie Aikman-Smith and Victoria Pearson is a visually stunning collection of inventive, foolproof recipes that highlight the sunny ingredient of citrus, from the ubiquitous lemon, lime, and orange to the more obscure kumquat and yuzu. This collection of seventy-five delicious recipes will brighten up both your kitchen and your cooking.


• 2 cups (1 pound) 00 flour
• 6 eggs
• Zest of 3 lemons
• 2 tablespoons freshly squeezed lemon juice
• Pinch of fine sea salt


1. In a food processor, combine the flour, eggs, lemon zest and juice, and salt and process until the mixture comes together.

2. Turn the mixture out onto a floured work surface and knead together for 5 minutes, until smooth. Wrap in plastic wrap and set aside at room temperature for 1 hour.

3. Cut the dough into 6 equal pieces. Work with 1 piece at a time and keep the remaining pieces covered. Flatten the piece between your palms until it’s about 1⁄2 inch thick.

4. Set the rollers of your pasta machine to the widest setting and feed the dough through. Fold the dough in half and repeat on this setting 6 times. Turn the knob of the pasta machine to the next setting and feed the dough through the rollers. Continue to decrease the roller setting after each pass, until the pasta sheet is the desired thickness. Lay the pasta on a lightly floured work surface and cover with a towel. Repeat the process with the remaining dough.

5. Fold each pasta sheet in half, and then in half again. With a sharp knife, cut the dough into wide strands.

6. To cook and serve the pasta, bring a large pot of water to a boil and add 1 teaspoon of salt. Add the pasta and cook until it floats to the top, about 5 minutes or until al dente.

You can freeze the pappardelle in an airtight plastic bag for up to 6 months and then cook straight from the freezer. 

More recipes from Citrus:

Salt-Crusted Cornish Hen
Yellow Grapefruit Avocado Salad

Reprinted with permission from Citrus, by Valerie Aikman-Smith and Victoria Pearson, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Victoria Pearson

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