Fresh pappardelle with lemon gremolata 

Cook time: 2-3 minutes 

Prep time: 15 minutes 

Serves: 6

1 batch fresh pasta

3 lemons  

3 cloves garlic, crushed  

1 cup parsley, chopped  

2 tbsp grapeseed oil  

Sea salt  

Cracked pepper

Good parmesan

Zest the lemons and then juice into a bowl, add the oil, then add the crushed garlic and chopped parsley. Season well and set aside.  

To make the pappardelle - 

Cut the dough into 1/4 and then press down with your fingers to begin with.  

Lightly dust a bench surface and using a rolling pin roll out each 1/4 of pasta. Continue to roll until you reach a thickness of a about 2-3 mm.  

Dust with a touch more flour and cut into 1cm strips, toss over a touch more flour before continuing with the remaining pasta.  

Once all the pasta has been rolled and cut, bring a large pot of salted water to the boil. 

Drop in the pasta and allow it to come to the surface, Once the pasta is floating, continue to cook for a further 2 minutes before removing.  

In a large bowl, toss through the gremolata and finely grate over a pile of parmesan cheese. 

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