Lemon Pepper Pasta

Not only did we make mozzarella today, we borrowed the pasta rollers for the KitchenAid from Jim's folks and made a batch of lemon pepper fettucine. The basic recipe is 2 cups flour, 2 eggs, 1/4 cup water (we could've substituted lemon juice for a bit of that water), the zest of one lemon, 1/2 teaspoon salt, a good grinding of black pepper, and 1 tablespoon olive oil.

Here's Hanna starting the pasta through the rollers:



She rolled the pasta through several times, adjusting the rollers tighter each time:



Here are the paper-thin pieces waiting for the next stage:



Then we changed to the cutting roller:



Here's the *nests* waiting for cooking:



Jim made a seafood sauce with butter, garlic, fresh garden chives and white wine with scallops and mussels to serve over the pasta.



We served this with fresh French bread and home-made mozzarella. Mmm, good.