Spaghetti al Limone
There are moments when I think I’d like to be shaped like a supermodel. But then I step into a kitchen, any kitchen, and suddenly the thought of being plump is much more enticing. Pasta dishes have become an increasing obsession for me these days. I blame PBS.
As Regan and I were watching television one Saturday morning we caught Lydia’s Italy. She was making homemade noodles and using them in Spaghetti al Limone. And since that morning I’ve been dreaming of making that meal, starting with the noodles and ending with a rich and lemony main course.
While I have a fair bit to learn about noodle making as this was my first attempt, the meal did not disappoint. I used this Basic Egg Pasta recipe, which worked out really nicely. My pasta was thicker than it should be, but the texture was so nice that it didn’t take anything away from the enjoyment of the meal. Next time I might borrow a pasta maker, but I kind of loved doing it all by hand — from rolling out the dough to cutting the pasta. In fact, with nothing to aid me in making the pasta but a rolling-pin, I feel as though I thoroughly earned my dinner, which made it even easier to indulge in an accompanying glass of wine…and some ice cream for dessert.
We used the Spaghetti al Limone recipe from the January & February 2011 Cooks Illustrated with no modifications. It’s easy, delicious and would be perfect for summer.
What’s your go to summer recipe?