Creamy Lemon Mascarpone Farfalle

Difficulty Level: Moderate

Total Time: 1.5 - 2 hours

Serving Size: 2-4 servings

Ingredients:

• 1 cup ‘00’ flour

• 1/3 cup semolina flour

• 2 whole eggs

• 3 yolks

• 14 oz. mascarpone

• Juice of 1/2 lemon

• 1/2 cup Parmigiano Reggiano, finely grated

• Extra virgin olive oil, to finish

• Pasta water as needed

  
  

Directions:

1. Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes.

2. Divide the rested dough into four pieces. Roll each into thin sheets (setting 5 or 6 on a Marcato Atlas or KitchenAid pasta roller).

3. Cut the pasta sheets into rectangles that are 2 x 1.5 inches. Use a smooth cutter of the long end and a fluted cutter for the shorter end. Shape the farfalle.

4. Bring a large pot of water to a boil.

5. Meanwhile, melt the mascarpone in a pan over medium-low heat. Stir and add the juice of 1/2 lemon.

6. Stir in the grated Parmigiano. Add more lemon to taste.

7. Once the water comes to boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

8. Strain the pasta and add it to the pan with the sauce along with 1/4 cup pasta water. Toss on medium heat. Add more pasta water as needed, 1/4 cup at a time.

9. Plate and top with a drizzle of extra virgin olive oil and more Parmigiano