ROSEMARY-LEMON PASTA

Rosemary-Lemon Pasta image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 8

Number Of Ingredients 6

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5 large eggs
2 tablespoons chopped fresh or 2 teaspoons dried rosemary leaves
1 tablespoon plus 1 teaspoon grated lemon peel
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
3 1/4 cups Gold Medal™ all-purpose flour

Steps:

Place eggs, rosemary, lemon peel, oil and salt in food processor or blender. Cover and process until smooth. Add flour. Cover and process about 10 seconds or until dough leaves side of bowl and can be pressed together with fingers. Remove dough and press into a ball. Cover dough with plastic wrap or foil. Let stand 10 minutes.
Divide dough in half. Roll one-half of dough with rolling pin into rectangle 1/8 to 1/16-inch thick on lightly floured surface. Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/4-inch strips for fettuccine, 1/8-inch strips for linguine. Hang pasta on drying rack or lightly floured towels to dry. Repeat with remaining dough.
In 6-quart saucepan, heat 4 quarts water to boiling; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Drain pasta; do not rinse.

Nutrition Facts : Calories 230, Carbohydrate 39 g, Cholesterol 135 mg, Fiber 2 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 110 mg