Lemon Mascarpone Spaghetti alla Chitarra

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 eggs, 3 yolks

• 14 oz. mascarpone

• Juice & zest of 1 lemon

• 1 cup Parmigiano Reggiano, grated

• Basil leaves, torn

• Salt to taste

• Pasta water as needed

Directions:

1. In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes.

2. After the dough has rested, divide into 6 even pieces and roll out into long sheets (3 or 4 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).

3. Place the sheets on top of a chitarra cutter. Sprinkle with a dusting of semolina flour. Roll the pasta and press through the wires to form the spaghetti alla chitarra.

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

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

6. Meanwhile, melt the mascarpone in a pan over medium-low heat. Add 1/4 cup of pasta water. Stir and add the lemon zest and juice.

7. Strain the pasta and add it directly to the pan with the lemon mascarpone sauce along with 1/4 cup of pasta water. Toss on medium-high heat. Add more pasta water as needed, 1/4 cup at a time.

8. Stir in the grated Parmigiano and toss again.

9. Plate and top with more torn basil and Parmgiano.