Mike van de Elzen: Fresh pappardelle with lemon gremolata

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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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