Saturday, January 12, 2013
Lemon pasta dough
I don't know what my friends Marla and Jeff imagined might become of these Meyer lemons. A drink perhaps, possibly a delicate Italian baked good. Grown in their backyard in Texas and shipped here for the holidays, the lemons were a very nice surprise. It has been some time since I've been to visit them in Austin and I'd even forgotten that they had the trees.
Some discussions commenced about how best to use the lemons, but the truth is that I knew right away what to lobby for.
Actually, I didn't really lobby at all.
Very early one morning, long before the associate and the house guests stirred, I zested a couple of the lemons.
Then two cups of 00 flour went onto my work surface, along with 2 large eggs, one egg yolk, 1 teaspoon of olive oil, 1/2 teaspoon of salt, 2 tablespoons of the lemon juice, plus the zest.
Still no sound of anybody getting out of bed and my plan was nicely taking hold.
A little more flour and a few minutes of kneading and the dough ball was ready for the fridge.
The next day, at lunchtime coincidentally, I took out the chitarra and got to work on
the meal's main ingredient (once the dough had come to room temp, that is).
The batch of dough made about 3/4 pound of this stuff, enough for a light lunch for four.
Butter, cheese and peas. That's it.
Being an early riser has its benefits.