Fresh Spaghetti With Lemon And Chili - cooking recipe

Ingredients

4 cups all purpose flour, plus extra
None None pinch salt
4 None medium eggs
2 tbsp olive oil, plus extra, to drizzle
2 cloves garlic, finely chopped
1 None long red chili, finely chopped
1/2 cup grated parmesan
2 tbsp finely chopped parsley
1 None lemon, zest finely grated and juiced

Preparation

Sift flour and salt into bowl. Make well in center and add eggs. Stir until firm dough forms. Knead for 8-10 mins until smooth. Cover in plastic wrap. Chill for 30 mins.
Halve dough and lightly dust with flour. Roll through a pasta machine on widest setting (or with rolling pin). Fold in pasta. Feed through again. Repeat and dust with flour.
Continue rolling, reducing the thickness setting each time until pasta is rolled through the last setting on the machine (or until 1 mm thick). Cut into 4 sheets.
Dust sheets with flour. Feed through a cutter attachment to cut into spaghetti. Drape over a broom handle to dry slightly.
Bring large saucepan of salted water to a boil. Add pasta, stir once, and cook for 2-3 mins until al dente. Drain, reserving 1/4 cup of cooking liquid.
Heat oil in deep frying pan. Saute garlic and chili 30 seconds. Add pasta and toss with cheese, parsley, lemon zest and juice. Season. Serve with a drizzle of oil.