Pasta Lemon/Pesto

Pasta Pesto

Mise en Place

15 ounces AP Flour

3 eggs

6 egg yolks

1 teaspoon Kosher Salt

1/3 Cup Olive Oil

¼ teaspoon Red Chili Flakes

1/2 cup Pasta Water

6 ounces Pesto

1/2 Cup Chopped Parsley

1 Lemon, halved

Salt and Pepper

Tools

6 qt Stock Pot

Stirring Spoon

Colander

Stand Mixer

Hook Attachment

Rolling Pin

Pasta Attachment or

Pasta Machine

12” Saute Pan

Steps

Start Pot of water with 4 quarts of water, ½ cup Kosher Salt.
In Stand Mixing Bowl: AP Flour, Salt, Eggs, Egg Yolks, Olive Oil. With Stirring Spoon, make into a shaggy dough.
Move bowl to Stand Mixer, use Dough Attachment and mix on 2nd speed for 5 minutes, make sure to check that dough is all being worked.
Wrap dough in plastic, let rest 20 minutes.
Cut dough into 4 pieces, use rolling pin to roll out dough on a very lightly floured surface. Fold in thirds, roll out and repeat twice more. Add flour only when sticking.
Roll out dough piece 8 inches long, 5 inches wide. Dust with flour, run thru thickest setting on pasta attachment. Repeat on two settings smaller, dust if mottling or sticky. Again, two more setting down and then one last time even two more settings down.
Lay out sheet, dust with flour and loosely roll sheet. With a slicing motion, cut into ¼” inch noodles
Toss noodles with flour while unrolling. Set aside.
Gently lower pasta into boiling, salted water, give a gentle stir to make sure noodles are not sticking together.. Watch clock, noodles come out after 90 seconds
30 seconds later, heat saute' pan on high with Olive Oil and Chili Flakes.
Taste pasta for doneness.
Drain pasta in colander.
Move pasta to saute pan, toss with oil and Turn off heat.
Add Pasta Water and Pesto, toss pasta with tongs to distribute and make sauce.
Squeeze lemon halves into pan, add Chopped Parsley and toss again.
Season with Salt and Pepper.