A few nights ago I happened to watch an episode of Lidia’s Italy (on PBS) and she made pasta and this cream sauce with fresh lemons. I had everything I needed so that became dinner. The recipe is also in Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes.
A year or so ago someone sent me a pasta machine and pasta drying rack as a thank you for something. At the time I thought “Who has time to make pasta?” But it turns out to be quite easy, especially with a food processor to mix everything. I used the recipe for Lidia’s Maccheroni alla chitarra but I used the linguine option of my hand-cranked pasta machine. It came out fabulous! I set half out to dry.
And half I curled into little nests and froze for another day.
In addition to my hens’ eggs for the pasta, I used my homegrown lemons for the lemon and cream sauce.