Simple Lemon Pasta Recipe (2024)

FAQs

How do you make simple pasta better? ›

A bit of pasta water helped create glossy, thick sauce that clung to every strand of bucatini. Plate and serve. This dish really blew my mind, especially from a food science perspective. Just a few tablespoons of lemon juice was all it took to dramatically impact the viscosity of the sauce.

Shilpa explains that making fresh pasta all comes down to knowing one ratio of flour to water, specifically two parts flour to one part water by weight. For you bread heads out there, yes, that means 50% hydration, or 100 grams of flour to 50 grams of water.

Consider pairing butter with lightly fried sage, or a high-quality extra virgin olive oil with basil, course sea salt, and crushed black pepper. In fact, adding fresh herbs is a top tip for perfect buttered noodles and should make its way into your easy, week-night recipe reserve.

But, it must be noted that vitamin C is extremely heat-sensitive, and the nutrient gets easily destroyed by heat. “This is why you should never put lemon juice on food which is still hot, or still cooking on the flame.

What is Ceviche? The acid from the limes and lemons changes the structure of the proteins in the fish, essentially "cooking" the fish without using heat.

Check out our Feast and Field list of do's and don'ts of working with lemons in the kitchen. Do use a squeeze of lemon in pan sauces to add a bright note once a dish is off the heat, but don't add lemon while the sauce is cooking as the lemon can become acrid.

Cheese is an excellent way to add flavor to your pasta without having to rely on sauce. Try mixing your angel hair pasta with goat cheese, and toss in sun-dried tomatoes to make an amazing meal with just a few ingredients. Garlic butter is a terrific way to season all types of noodles.

What are 3 key things to remember when cooking pasta? ›

To be sure that your pasta is cooked correctly, it is enough to follow a few, simple rules. To begin with, you should keep in mind the right quantities. In Italy, the golden rule for cooking pasta is 1, 10, 100 or 1 liter of water, 10 grams of salt for every 100 grams of pasta.

One of the most popular flours for making pasta is semolina flour, which is a coarsely ground flour made from a particularly hard variety of wheat called durum. In fact, the word durum means hard (as in the word "durable"), in reference to the amount of force it takes to grind it.

Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.

If you don't have any pasta sauce, then add a handful of grated Parmesan or Pecorino cheese or some chopped olives, capers or chunks of cooked sausage. If I have added too much pasta sauce or there is too great an egg to pasta ratio, then often I just add dried breadcrumbs to the mix.