Lemon Garlic (Chili) Butter Pasta!
✨Lemon Garlic (Chili) Butter Pasta✨
Zesty… garlicy… absolutely mouth-wateringly delicious pasta with a buttery bite.
This is what pasta dreams are made of…🍝
☀️ SPEICAL THINGS YOU’LL NEED:
Pasta Machine (optional, but makes things sooooo much easier)
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Let’s get to it!
RECIPE:
☀️FOR THE PASTA
✅300 grams All Purpose Flour (‘plain' flour’ or ‘regular flour’) (approximately 2.5 cups or 10.5 ounces)
✅3 Eggs (jumbo or large sized)
✅Pinch of Salt
1. Mix flour, eggs and salt together then knead dough on a floured surface for 12 minutes.
2. Cover your dough in a bowl and leave dough to rise for 30 minutes.
3. Uncover dough and cut into 4 pieces.
4. Roll out first piece with rolling pin, then flatten out using pasta machine on widest setting (#1) then work up to the thinness you want (#6 is a good shout).
- If you don't have a pasta machine just keep rolling with your rolling pin: this is your gym session for the day!
5. You'll know it's thin enough when you can see your hand through the pasta sheet.
6. Repeat flattening with all dough sections.
7. Carefully slide dough through cutting attachment (or cut into pasta strips with a knife), then gently set aside pasta and move onto making the sauce!
☀️FOR THE SAUCE
✅Zest and Juice from 1 Lemon (medium)
✅3 heaped Tablespoons Minced Garlic (or however much you want, you can never have too much garlic!)
✅2 Tablespoons Olive Oil
✅2 heaped teaspoons Salted Butter
✅3/4 cup Shredded Cheese
✅1/2 teaspoon Red (hot) Chilli Flakes
1. Heat oil in pan, add garlic, then lemon, butter, cheese and chilli flakes. Stir to combine and once everything is melted turn off the heat.
☀️FOR ADDING THE PASTA TO THE SAUCE
1. Boil a pot of slightly salted water then cook pasta for 3-4 minutes stirring until done (only way you'll know is if you eat a piece) 🤤
2. Using a ladle, ‘spoon out’ your cooked pasta into the sauce and mix together (it’s important to spoon out the pasta. Please do NOT pour the entire pot of water out into a colander/strainer or else the flour settles at the bottom and you don’t want that in your perfect pasta!)
3. Sprinkle with a little extra red chili flakes or extra cheese and enjoy!
Extra cheeseeeee and chilli flakes 🤤
Homemade pasta = 1,000% recommended!
Helpful Notes:
Question: Do I NEED a pasta machine?
Answer: No, You don’t need a pasta machine!
If you don’t have a little pasta machine then not to worry - you can definitely still make this pasta by hand! There’s no need for anything fancy - just a rolling pin. If you don’t have a rolling pin then you can always use a wine bottle to help roll out the pasta! (plus you can pour yourself a cheeky glass of wine while you’re at it!)
You can cut the pasta by using a knife too, if you don’t have a pasta machine. So no, you definitely don’t need a pasta machine to make this - you can do it old school if you like - you’ll just need more time (and muscles!).
Question: Can I pour out the pasta water?
Answer: No, please make sure you 'spoon out the boiled pasta (do not pour the water!)
Once the pasta has boiled for 2 minutes, it’s important to use a pair of tongs (or a ladle with holes) to lift the pasta out of the water. Do NOT pour the entire pot of water out into a colander/strainer because the flour settles at the bottom of the pot (ew you don’t want that gluggy flour ruining your pasta!)
Question: How do I store the pasta? How long does it last?
Answer: Fresh pasta like this is best used the day you make it but you can store it in the fridge if you wish (in an airtight container for up to 3 days) or the freezer (in an airtight container for up to 3 months). You will need to boil the pasta for slightly longer when you do decide to cook it though - just throw it straight in the pot of boiling water and cook it for a few more minutes until perfect (the only way you’ll know if your pasta is done is by tasting it).
Once you have cooked the pasta, it is still best eaten on the day you’ve made it. However, once cooked you can always place it in the fridge (sauce mixed through) and keep in the fridge for up to 3 days.
Question: Can I substitute the eggs out for something else?
Answer: Yes, you sure can! Feel free to use water instead of eggs, if you want to save money/are vegan/or have an egg allergy. Instead of using 3 eggs, use 150ml (or 2/3 cup or 5 fl oz) water instead. your pasta won’t taste as ‘rich’ but using eggs isn’t required if you don’t want to use them. In fact, many pre-prepared ‘dried’ pasta you buy in the stores don’t use eggs - they use water instead to save on cost and prolong the life of the dried pasta.
If you do use water instead of eggs, adjust the boiling time to 2-3 minutes (instead of 3-4 minutes).
Question: Can I make this Gluten Free instead?
Answer: Yes, feel free to experiment with your choice of gluten free flour! I personally haven’t tried this with gluten free flour yet (and there’s always such a difference depending on what kind of gluten free flour/brand you choose) but just make sure it’s not self-raising and give it a go! If you do try this recipe gluten free I’d love to know how you go (and stay tuned for when I test this out with a few different gluten free alternatives soon!)
Question: What is the difference between ‘all purpose flour’ and ‘self-raising flour’?
Answer: All-purpose flour is ‘regular flour’. It’s the flour that is the most common to find and the one most likely already lurking in your kitchen cupboard. It is made from wheat and the basic ingredient for most cooking and baking recipes. Whereas ‘self-raising flour’ is actually flour with baking powder included - which gives it a ‘rising effect’ when cooked (it expands).
This pasta recipe uses 'all-purpose flour’ and I would NOT suggest using self-raising (it’d be weird!). Stick to regular all-purpose flour for this recipe.
Question: I don’t like one (or more) of the ingredients in this recipe - can I substitute ingredients out for something else?
Answer: Yes! Feel free to substitute out any of the ingredients listed here. Google is a wonderful resource if you get stuck and don’t know what a good alternative would be to swap something for. For example, head over to Google and type in ‘garlic alternative swap’ and you’ll be presented with a range of options to choose from (like shallots instead of garlic!). If you’re still stuck, feel free to reach out to me on Instagram and I’ll do my very best at finding you a good alternative suggestion for ingredient swaps!
Connect With Me!
If you enjoyed this recipe, have any questions or want to chat, feel free to connect with me on Instagram @connorcarbonara! I’d love to hear from you!
Nutritional Info:
Counting calories and tracking macros works well for some people but for many others it can lead to obsessive tracking behaviours/disordered eating patterns (and often does more harm than good) - so I’ve made the personal decision to not post them because I never want my recipes to play a role or influence someone into unnecessary tracking/unhealthy views about food and calorie counting. I believe food is one of the best things this world has to offer and hope my recipes inspire you to get creative, have fun, and enjoy life to the fullest (surrounded by incredible food)!
