INGREDIENTS
½ onion chopped
50ml double cream
1 tbsp thyme
½ lemon zest grated
½ lemon juice
200g 00 flour
100ml water
Olive oil
2 tbsp butter
Vegetable stock cube
Recipe continues
METHOD
In a heavy bottomed pan melt some butter. Add the lemon zest, thyme and the onion and cook until the onion softens. Add some lemon juice and then add the cream and continue to cook.
Mix the flour and water together with a little bit of olive oil and knead into dough. Using a handful of flour, roll out the dough into a long strip then roll it up like a scroll so it is ready to be cut into fettucine. Slice the pasta from the roll to create long strips of about 1cm or 2cm in width and put into boiling containing a vegetable stock cube. When the pasta raises to the top drain it and add to the sauce.
Serve together in a bowl.