Garlic and oil paste with a touch of Sicilian lemon
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In a bowl add the wheat (100g), a pinch of salt and the egg mix until it forms a consistent dough. Knead the dough for at least 10 minutes and let it rest for 30 minutes in the fridge.
Following this, roll out the dough with a cylinder or roll or with a glass bottle until it is thin but not too thin as it may break when cooking.
For those who don't have a cylinder, cut it into strips with a knife. Remembering the thickness of a noodle. Grease the already cut dough in the reserved cup of flour.
Boil 1 liter of water, add a little salt. When boiling, add the pasta inside to cook, 4 to 5 minutes maximum or in the texture of your preference. Remove the dough and place in cold water.
In a frying pan put the olive oil or oil, brown the garlic. Add the salted pasta for a few minutes, add the lemon juice and the zest, always sautéed, a pinch of black pepper, check the salt. Is ready! Serve immediately.
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