Lemon and Ricotta Pappardelle

Experience the bright, fresh flavours of this pasta, perfectly complemented by a creamy ricotta sauce infused with zesty lemon, creating a light yet indulgent dish full of vibrant citrus notes. Ideal for a quick weeknight meal or an elegant dinner, this recipe brings a delightful balance of freshness and richness to your table.

Serves

4

Preparation Time

20 minutes

Resting Time

30 minutes

Cooking Time

3 minutes

INGREDIENTS

For the dough:

400g Italian type 00 flour
250g fresh ricotta cheese
2 large eggs (about 100g)
Zest of 1 lemon
1 tbsp olive oil
A pinch of salt

For the sauce:

100g ricotta cheese
Juice of 1 lemon
Zest of half a lemon
2 tbsp olive oil
Salt and freshly ground black pepper to taste
Fresh basil or parsley (optional)

METHOD

Sift the flour onto a clean surface or in a large bowl and make a well in the centre. In the well, place the ricotta, eggs, lemon zest, olive oil, and a pinch of salt. Gradually incorporate the flour into the wet ingredients using a fork or your fingers until a dough begins to form. Knead the dough with your hands for about 8-10 minutes until smooth and elastic. Wrap the dough in cling film and let it rest for at least 30 minutes at room temperature.

Divide the rested dough into smaller portions and use a pasta machine or rolling pin to roll it into a thin sheet (about 1-2 mm thick). Lightly dust with flour and cut into wide strips about 2-3 cm wide.

Bring a large pan of salted water to a boil.

While the water is boiling, prepare the sauce by mixing the ricotta with the lemon juice, lemon zest, olive oil, salt, and pepper until smooth.

Cook the fresh pappardelle in the boiling water for about 2-3 minutes until al dente. Drain and toss with the sauce. Garnish with more lemon zest or herbs if desired.