Ingredients:

  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 3 large eggs (about 150g)
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1/4 cup (10g) fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. In a mixing bowl, combine flour and salt. Make a well in the center.
  2. Crack the eggs into the well and gently whisk.
  3. Gradually incorporate flour from the edges using a fork until a shaggy dough forms.
  4. Knead the dough on a floured surface for 5-10 minutes until smooth.
  5. Wrap in plastic wrap and let it rest for at least 20 minutes.
  6. Divide the rested dough into quarters. Keep the others covered.
  7. Flatten one piece and roll it out using a pasta machine or rolling pin to desired thickness.
  8. Cut into thin strips (approximately 1/8 inch wide) to form tagliolini. Dust with flour to prevent sticking.
  9. Bring a large pot of salted water to a boil.
  10. Add tagliolini and cook for 2-3 minutes until al dente.
  11. Reserve 1/2 cup of pasta water, then drain tagliolini.
  12. In a skillet, melt butter over medium heat.
  13. Add lemon zest and juice, stirring to combine.
  14. Add cooked tagliolini to the skillet, tossing to coat with sauce.
  15. Adjust with reserved pasta water for desired sauciness. Season with salt and pepper.
  16. Plate the tagliolini, sprinkling with chopped parsley.
  17. Serve immediately and enjoy!