{"id":335,"date":"2007-05-07T06:50:06","date_gmt":"2007-05-07T06:50:06","guid":{"rendered":"https:\/\/www.msadventuresinitaly.com\/blog\/2007\/05\/07\/fresh-lemon-pasta\/"},"modified":"2008-09-01T20:02:58","modified_gmt":"2008-09-01T20:02:58","slug":"fresh-lemon-pasta","status":"publish","type":"post","link":"https:\/\/www.msadventuresinitaly.com\/blog\/2007\/05\/07\/fresh-lemon-pasta\/","title":{"rendered":"Fresh Lemon Pasta with Spring Peas and Mint"},"content":{"rendered":"

A Taste of Yellow<\/a><\/strong> for LIVESTRONG Day 2007<\/a><\/strong>!<\/p>\n

When I first heard of this event, I thought it would be fun to cook on a variation of yellow, because who doesn’t love yellow foods? But the underlying reason for the event, cancer, is something that has affected almost everyone and now, as the Lance Armstrong Foundation is highlighting, numerous survivors are living strong each day (the host of this event, Barbara is a cancer survivor herself<\/a>).<\/p>\n

My family is no different, and as I sat down to write this I thought of how things converge coincidentally. My father is currently on a boat sailing towards Venice, and he’ll be coming to visit me tomorrow. My father is one to talk about cancer<\/strong>. His father and mother were both lost a few years apart, my grandmother after overcoming breast cancer and being diagnosed with a second cancer later, she was in and out of the hospital for almost 15 years. They died when they were in their early fifties and he was still in his 20s. <\/p>\n

Growing up, I was lucky to still have my mother’s parents alive, but I didn’t know much about my Italian grandparents because my father wouldn’t talk about them often. Now I realize that it’s because he was still deeply affected by what happened, and that was another reason he avoided doctors and hospitals as he spent so much time in them. As his 50th birthday approached and passed, I now realize he was reflecting on his life and how he had now outlived the age his parents both died. How much longer would he have? This changed something in him and he started reaching out more to us, talking about them and enjoying his own life more.<\/p>\n

So this dish is for you, Theresa and Fred<\/strong>, and for you, Dad<\/strong>. <\/p>\n

\n\"Lemons<\/a>\n<\/p>\n

Fresh Lemon Pasta with Spring Peas and Mint<\/strong><\/p>\n

Unfortunately I can’t show you some bright lemon pasta for A Taste of Yellow, because it doesn’t work like that. Maybe I could have used more lemon zest but I didn’t want to waste lemons. This had a really nice lemon undertone to it. I chose a really light sauce so I could see how much the lemons came through, which is why it’s important not to put too much mint.<\/p>\n

Lemon Pasta<\/strong>
\n350g Flour
\n150g Semolina flour
\n5 eggs
\n2 lemons (zest and juice)
\nSalt
\nSugar, a pinch
\nFlour at hand<\/p>\n

Spring Peas & Mint Sauce
\n<\/strong>300g shelled peas
\n3-4 leaves of fresh mint, chopped
\nOlive oil (do I need to say extra virgin?) <\/p>\n

    \n
  1. For the lemon juice and zest, since I wasn’t sure how it would affect the taste of the pasta, I decided to blend them in a food processor first to make the pieces smaller and easier to mix thoroughly throughout the pasta. I also added a teaspoon of sugar for the acidity, and the salt for the pasta can be added here or with the flour.<\/li>\n
  2. On a work surface, put both types of flour into a pile and create a well for the eggs and lemon juice. This is a lot of liquid, so if you want, you can work them in one at a time or all together. I actually worked the first lemon juice in and then added in the second one later. Work the pasta for about 10 minutes until it gets elastic. Keep a supply of flour nearby so you can add some if it gets too sticky.<\/li>\n
  3. Divide it into manageable parts (I chose three) and run each through your pasta roller at the widest setting. I rolled out pieces, folded them in half, and ran them through again, and then laid them to rest with a little flour sprinkled on. I used a smaller\/thinner setting on the next roll.<\/li>\n
  4. I cut the sheets of pasta at the “tagliatelle” setting, using what I call the “pasta forearm<\/strong>” which is using your forearm as both a guide for pasta coming out as well as feeding it into the machine. I was well floured-up after this (make sure you wear a tank top or short sleeve shirt!). Set the cut pasta on a floured surface and let rest for 10-15 minutes before cooking. If you want to, you can dry out the pasta to be used within 2 weeks. I made mine into little nests and then used what we didn’t cook in the days to follow. To cook, boiled in salted water for 3-4 minutes.<\/li>\n<\/ol>\n

    \n\"Fresh<\/a>\n<\/p>\n

    For the Spring Peas & Mint Sauce:<\/strong>
    \nShell your fresh peas and in a pan, saute the peas on medium heat for 2-3 minutes in the olive oil. Add the drained pasta to the pan and mix for a minute or two. Take it off the heat and mix in the chopped mint. Add more olive oil if necessary. Serve. <\/p>\n

    \n\"Fresh<\/a>\n<\/p>\n

    Live Strong<\/strong>! You can make a donation to the LSF<\/a> or get involved on LiveStrong day by participating in an event<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

    A Taste of Yellow for LIVESTRONG Day 2007! When I first heard of this event, I thought it would be fun to cook on a variation of yellow, because who doesn’t love yellow foods? But the underlying reason for the event, cancer, is something that has affected almost everyone and now, as the Lance Armstrong…<\/p>\n

    Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[107,3,2,11],"tags":[],"class_list":{"0":"post-335","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-entree","7":"category-food","8":"category-italy","9":"category-recipe","10":"entry"},"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4uB1-5p","jetpack-related-posts":[{"id":527,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/04\/19\/quinoa-and-salted-ricotta-for-livestrong-day\/","url_meta":{"origin":335,"position":0},"title":"Quinoa and Salted Ricotta for LiveStrong Day","author":"Sara, Ms. Adventures in Italy","date":"April 19, 2008","format":false,"excerpt":"Update: Barbara has extended the deadline to participate until April 27th! I don't normally post on a Saturday, but this is no ordinary Saturday. In a few minutes, I'll be leaving on a fast train (not a jet plane) to go to Florence, where some 30-odd expats will be getting\u2026","rel":"","context":"In "Blog Event"","block_context":{"text":"Blog Event","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/blog-event\/"},"img":{"alt_text":"Quinoa and Salted Ricotta for LiveStrong with a Taste of Yellow","src":"https:\/\/i0.wp.com\/farm3.static.flickr.com\/2255\/2423969715_b5577ea775.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":629,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/06\/03\/quinoa-and-farro-salad-with-salmon-artichoke-hearts-tomatoes-and-basil\/","url_meta":{"origin":335,"position":1},"title":"Quinoa and Farro Salad with Salmon, Artichoke Hearts, Tomatoes and Basil","author":"Sara, Ms. Adventures in Italy","date":"June 3, 2008","format":false,"excerpt":"I mentioned Quinoa in April when I talked about LiveStrong Day, and when I made another dish this weekend using Quinoa, I had no idea I would be writing with a similar motive again today. I know Bri from Figs with Bri very little, but I often stop by on\u2026","rel":"","context":"In "Entree"","block_context":{"text":"Entree","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/recipe\/entree\/"},"img":{"alt_text":"Quinoa and Farro Salad with Salmon, Artichokes and Basil","src":"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3271\/2547793560_5f6193b132.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":649,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/09\/26\/pesto-garganico-almonds-sundried-tomatoes-and-basil-pesto-recipe\/","url_meta":{"origin":335,"position":2},"title":"Pesto Garganico: Almonds, Sundried Tomatoes and Basil Pesto Recipe","author":"Sara, Ms. Adventures in Italy","date":"September 26, 2008","format":false,"excerpt":"We're still going strong on O Foods for Ovarian Cancer Awareness Month. You still have time to donate or participate! Michelle's also been posting recipes and information about Ovarian cancer all week! Pesto is definitely an O food! One of my favorite things to do in a new place is\u2026","rel":"","context":"In "Blog Event"","block_context":{"text":"Blog Event","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/blog-event\/"},"img":{"alt_text":"Pesto Garganico: Almonds, Sundried Tomatoes and Basil Pesto","src":"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3223\/2889534890_90f32f9534.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":646,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/09\/16\/o-foods-for-ovarian-cancer-awareness-month-contest\/","url_meta":{"origin":335,"position":3},"title":"O Foods for Ovarian Cancer Awareness Month Contest","author":"Sara, Ms. Adventures in Italy","date":"September 16, 2008","format":false,"excerpt":"Many of you may remember a contest several of us Italy expats had last year to welcome a future expat and pastry chef for her stay in Italy: Gina DePalma. The Dolce Italiano cookbook contest was by far one of the most fun I've had doing a contest and I\u2026","rel":"","context":"In "Blog Event"","block_context":{"text":"Blog Event","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/blog-event\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1873,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2009\/09\/13\/2nd-annual-o-foods-contest-for-ovarian-cancer-awareness-month\/","url_meta":{"origin":335,"position":4},"title":"2nd Annual O Foods Contest for Ovarian Cancer Awareness Month","author":"Sara, Ms. Adventures in Italy","date":"September 13, 2009","format":false,"excerpt":"I'll get back to the prosciutto soon, but first... 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