Fresh Spaghetti with Lemon and Parmesan

By nlhartman

Ingredients

• 3 1/4 cups (1 lb./500 g) all-purpose flour
• 2 eggs
• 6 Tbs. (3 fl. oz./90 ml) water
• 1/2 cup (4 fl. oz./125 ml) plus 1 Tbs. olive oil
• 1/4 cup (1 oz./30 g) dried bread crumbs
• Kosher salt and freshly ground pepper
• 4 garlic cloves, minced
• 1/4 cup (1 oz./30 g) grated Parmesan cheese
• Grated zest and juice of 1/2 lemon
• 1/2 cup (2/3 oz./20 g) minced fresh flat-leaf parsley
• Pinch of red pepper flakes

Preparation

Step 1

Use flour, eggs and water to make spaghetti in a pasta maker.
Bring a large pot of salted water to a boil.
In a large fry pan over medium heat, saute bread crumbs in 1 T. olive oil until browned, about 4 minutes.
Season with salt and pepper and transfer to a bowl.
In the same pn over low heat, saute garlic in 1/2 c. olive oil until fragrant, 1-2 minutes.
remove from heat and stir in Parmesan and lemon best and juice.
Season with salt and pepper.
Cook pasta until al dente, 2- 3 minute. Drain, reserving 1/2 cup pasta cooking water.
Add pasta to sauce and toss, adding reserved pasta water as needed.
Toss in bread crumbs, parsley, red pepper flakes and salt to taste.