Handcut Lemon Pappardelle + Rosemary Breadcrumbs

Handcut Lemon Pappardelle + Rosemary Breadcrumbs |

If the flavor profile here looks suspiciously similar to my last post (lemon + rosemary + a carby canvas) then you got me. Even though it's officially spring I'm not ready to let go of cold weather fare. Reason #1: the good spring things (rhubarb, peas, morels) have yet to hit the farmer's markets. And reason #2: buttery noodles know no season.

Have you ever been out to dinner with a small child and been super envious when their noodles and butter arrive? You probably ordered something way soigné with lots of color and delicate portions. But you don't care. You just want that pasta and maybe a little cheese to sprinkle on top. We've all been there. Such an episode inspired me to make this pasta last weekend. The lemon and herbs and general effort level though I'd say sufficiently adultify it.

Eggs |
Flour |
Lemon Pasta |
Lemon Pasta |
Rosemary Garlic Butter |
Handcut Lemon Pasta + Rosemary Breadcrumbs |

I use Alice Waters' pasta dough recipe from The Art of Simple Food as the foundation for all my experiments. It's so simple you'll commit it to memory after your first go. The only adaptation I made here was to add the lemon zest.

Lemon Pasta

Serves 4


  • 2 cups flour
  • 2 eggs
  • 2 egg yolks
  • Zest of 2 lemons


  • In a stand mixer fitted with a paddle attachment combine all ingredients on low speed until dough comes together, about 1 minute. Dough should be slightly crumbly. Use you hands to test shaping it into a ball. If dough does not come together add a teaspoon of water and mix until combined. Turn dough onto a floured surface and knead a few times into a disc shape. Wrap tightly with plastic wrap and let sit at room temperature for one hour.
  • Unwrap dough and cut into four equal pieces. Use your hands to flatten each into a thin-ish rectangle.
  • Using a pasta maker, roll dough into thin sheets. I have the KitchenAid attachments and rolled to setting 5.
  • Flour sheets on both sides and cut in half. Each half will be the length of your noodles.
  • Roll half sheets up just as you'd roll up a carpet. Using a sharp knife cut noodles at once inch intervals. This is the width for a pappardelle but you could make your noodles wider or more narrow.
  • Unroll the noodles, lay out lengthwise, and dust with flour again.
  • Spin noodles into a nest and set aside until ready to cook.


Rosemary Breadcrumbs


  • A hunk of 1 or 2 day old crusty bread, cut into small cubes (if you're starting with fresh bread you can cut into cubes and dry out in an oven on low heat)
  • 2 Tbs butter
  • 2 cloves fresh garlic, peeled
  • 4 sprigs fresh rosemary
  • Sea salt


  • Place bread cubes in a gallon ziplock bag and lay flat on a cutting board with a dish towel spread on top.
  • Using a rolling pin, crush bread cubes into craggy crumbs. It's okay if some are smithereens and some are larger.
  • When you're ready to toast your breadcrumbs prepare a plate lined with a paper towel.
  • Place butter, rosemary, and garlic in a sauté pan and heat until butter has melted. Reduce heat to very low and allow flavors to infuse for five minutes or so. Take care not to let the butter burn.
  • Add breadcrumbs to sauté pan and toast over medium heat until breadcrumbs are nicely browned. Immediately transfer breadcrumbs to plate with paper towel and allow to drain and cool. Discard rosemary and garlic and sprinkle with sea salt.

To serve, cook pasta in salted boiling water for 5-6 minutes until al dente. Toss hot pasta with equal parts melted butter and lemon juice (about 1 Tbs of each per pasta serving). Garnish with breadcrumbs and cracked pepper. Serve immediately.

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Meyer Lemon, Pine Nut + Rosemary Focaccia

Meyer Lemon, Pine Nut + Rosemary Focaccia |
Meyer Lemon, Pine Nut + Rosemary Focaccia |

Focaccia! Who doesn't love it? It's like a pillow top mattress you can eat. I'm a lover of all bread but there's something about focaccia that makes it especially irresistible. Oh wait I know what it is - all those pools and puddles of luscious olive oil it's baked in. Before you get too jealous that I have an entire pan sitting before me, know that I'll be compensating this week by forcing myself to take the monster stairs at the Porter Square T stop.

Focaccia is of course Italian but funny enough my most memorable experience with it was in Oaxaca, Mexico. After a week of feasting on tortillas, I stumbled across a European bakery with rows and rows of focaccia studded with all manner of enticing toppings - green olives, black olives, cherry tomatoes, charred onions, fresh cheeses and herbs. I handed the baker my pesos, stepped outside, and ate an entire slab standing right there on the street corner. I don't even remember what kind I chose but I do recall it was crispy and chewy and soft all at once and left my hands glossy with oil. In a word, perfection. So perfect in fact that I doubted I could recreate that magic at home. However I'm here to attest that homemade focaccia is really easy and really, really good. Even if you plan to give it all away to friends it's worth baking for the aroma alone.

Now a word about the Meyer lemons. If you're skeptical about them, don't be! They're delicious rind and all. Meyers are sweeter than regular old lemons and not nearly as sour. They add an unexpected juicy tang that's - warning - highly addictive. My one regret is not scattering them more liberally.

Meyer Lemon, Pine Nut + Rosemary Focaccia |
Meyer Lemon, Pine Nut + Rosemary Focaccia |
Mayer Lemon, Pine Nut + Rosemary Focaccia |

Meyer Lemon, Pine Nut + Rosemary Focaccia

Adapted from this Food Network recipe.


  • 1 packet active dry yeast
  • 1 Tbs honey
  • 1 3/4 cups warm water
  • 5 cups all-purpose flour
  • 1 Tbs kosher salt
  • 1 cup olive oil
  • 2 springs rosemary, stems removed and roughly chopped
  • 1/4 cup pine nuts, toasted
  • 1 (or 2!) Meyer lemons sliced very thinly
  • Flaky sea salt (such as Maldon)


  • Combine yeast, water, and honey in a small bowl and let sit in a warm place for at least 15 minutes until it's nice and frothy.
  • In a standing mixer fitted with a dough hook combine flour, yeast mixture, salt, and 1/2 cup of the olive oil on low speed.
  • Continue to knead on low speed (I used the '2' setting on my KitchenAid) for 4-5 minutes; dough will be smooth and sticky.
  • Sprinkle with flour and turn onto smooth surface.
  • Knead a couple times until dough comes together and shape into a ball.
  • Coat the inside of a bowl with olive oil, place dough in bowl, cover with plastic wrap and let sit in a warm place for at least one hour, until dough has doubled in size.
  • After dough has risen you're ready to press into your baking sheet. Pour the remaining 1/2 cup olive oil onto baking sheet and then use your hands to stretch dough to fit the pan. Flip dough over once so it's well coated with olive oil on both sides. While you're stretching out the dough use your fingers to poke holes all the way through. This will ensure those classic focaccia dimples.
  • Once your dough has stretched, let sit for one more hour to rise again. Use this time to preheat your oven to 425 degrees and prep your toppings if you haven't already.
  • After an hour your focaccia is ready to bake. Scatter toppings and finish with sea salt.
  • Bake for 25-30 minutes, until focaccia is golden brown.
  • Allow to cool for a few minutes before slicing. Enjoy!

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