Lemon Pasta - Inspired by Positano
Some of my favorite things I bring home from a trip aren’t things at all. They’re the flavors, colors, little rituals and feelings of a place — the things that make you want to recreate a tiny piece of it once you’re home.
This pasta began with one of those memories. I first learned to make this style of fresh pasta while visiting Tenuta San Francesco in Campania. There is something about learning a recipe where it comes from — surrounded by the landscape, the wine and the people who make it — that stays with you long after the trip is over.
If you find yourself in the area, you can experience it for yourself too — Tenuta San Francesco offers winery visits and pasta-making experiences, which make such a memorable way to connect with the food, wine and traditions of Campania.
Since then, I’ve made it at home again and again, adjusting it a little each time. This is now my own twist on the delicious lemon pastas I’ve enjoyed in Italy — bright with fresh lemon, rich with butter and Parmigiano, and finished with a little crème fraîche because I happen to think almost everything is made just a little better with a French ingredient or two. :)
There’s something especially fun about making pasta from scratch. It takes a little more time, your kitchen gets a little messy, and it may not look perfect the first time — but that’s part of it. It turns dinner into something you made together, something worth lingering over and sharing with family and friends.
Bright lemon, peppery arugula, crème fraîche and freshly grated Parmesan make this version fresh and comforting at the same time. Serve it with simple greens on the side and a crisp Italian white wine.
Step One — Make the Fresh Pasta
Ingredients
300 g semolina flour
300 g Italian “00” flour
200 g warm water
2 eggs
1 tablespoon extra-virgin olive oil
Salt, for the pasta water
Combine the semolina and 00 flour. Add the eggs and olive oil, then begin mixing while adding the warm water little by little until the dough comes together.
Knead for approximately 30 minutes, until the dough feels smooth and elastic.
Cover and allow the dough to rest for at least 30 minutes.
Roll the dough and cut it into tagliatelle, spaghetti or your favorite pasta shape.
Bring a large pot of water to a boil and salt the water generously. Fresh pasta cooks very quickly, so add the pasta and cook for about 1 minute, or just until al dente.
Before draining, reserve at least 1 cup of the pasta water.
Step Two — Make the Lemon Sauce & Finish
Ingredients
Extra-virgin olive oil, enough to lightly coat the pan
3 cloves garlic, very finely chopped
2 tablespoons French unsalted butter
2–3 tablespoons freshly squeezed lemon juice, or to taste
Reserved pasta water
Crème fraîche
1 generous handful fresh arugula
Freshly grated Parmigiano-Reggiano
Flaky sea salt
Freshly cracked black pepper
Langhe lemon flakes, you can order them - they add crunch and zest!
Lightly coat a sauté pan with olive oil and place over low heat. Add the finely chopped garlic and cook gently until fragrant and softened. Take your time here — do not let the garlic brown or burn.
Add the unsalted butter and allow it to melt into the olive oil. Stir in 2 tablespoons of fresh lemon juice, taste, and add more if you want a brighter lemon flavor.
Add a splash of the reserved pasta water and swirl everything together to create a silky sauce.
Rather than rinsing the pasta, lift each portion directly from the boiling water and place it into a large glass or metal mixing bowl. Add enough of the warm lemon-butter sauce to generously coat the pasta, tossing gently. Add a little more pasta water as needed until the sauce becomes glossy and clings beautifully to the noodles.
For each serving, add a small dollop — about a teaspoon — of crème fraîche and gently toss it through the warm pasta.
Add a handful of fresh arugula and toss just until the leaves begin to soften.
Using a fork and spoon, twirl the pasta into individual portions. Finish each plate with freshly grated Parmigiano-Reggiano, flaky salt, cracked black pepper and Langhe lemon flakes.
The lemon flakes are optional, but if you can find them, they add another beautiful layer of citrus and make this dish feel especially special.
Serve with fresh simply dressed greens on the side.
First Sip Tip
Don’t rinse fresh pasta after cooking. Take it directly from the pot into your bowl or sauce. That little bit of starchy water clinging to the noodles helps everything come together and gives you that silky restaurant-style finish.
And save more pasta water than you think you’ll need — it’s one of the simplest secrets to a beautiful sauce.
What to Pour
For this pasta, I recommend a white wine from Campania, Italy called Falanghina.
Falanghina is the grape, and it’s one of my favorites with lemon pasta because it’s crisp, bright and refreshing, with beautiful notes of lemon, citrus and fresh fruit. It has enough acidity to balance the richness of the butter, crème fraîche and Parmesan without overpowering the pasta.
It’s also wonderfully approachable — affordable, easy to drink and a real crowd-pleaser.
One of my favorites is Feudi di San Gregorio Falanghina. It’s widely available from retailers such as Wine.com, and if you live in Illinois like I do, you can often find it at Binny’s.
For me, this is one of those pairings where the wine and the food simply make each other better — bright, fresh and perfect for bringing a little bit of southern Italy home.
Full Recipe:
Lemon Pasta with Crème Fraîche, Arugula & Parmesan
Ingredients
For the fresh pasta
300 g semolina flour
300 g Italian “00” flour
200 g warm water
2 eggs
1 tablespoon extra-virgin olive oil
Salt, for the pasta water
For the sauce
Extra-virgin olive oil, enough to lightly coat the pan
3 cloves garlic, very finely chopped
2 tablespoons French unsalted butter
2–3 tablespoons freshly squeezed lemon juice, or to taste
1 cup reserved pasta water
Crème fraîche
1 generous handful fresh arugula
Freshly grated Parmigiano-Reggiano
Flaky sea salt
Freshly cracked black pepper
Langhe lemon flakes, optional
Directions
1. Make the pasta
Combine the semolina and 00 flour. Add the eggs and olive oil, then slowly add the warm water, a little at a time, until the dough comes together.
Knead for about 30 minutes, until smooth and elastic. Cover and let the dough rest for at least 30 minutes.
Roll and cut into tagliatelle, spaghetti, or your preferred shape.
Bring a large pot of water to a boil and salt generously. Cook the fresh pasta for about 1 minute, or until al dente. Before removing the pasta, reserve 1 cup of pasta water.
2. Make the sauce and finish
Lightly coat a sauté pan with olive oil and place over low heat. Add the garlic and cook gently until fragrant and softened, being careful not to let it brown.
Add the butter and allow it to melt. Stir in 2 tablespoons lemon juice, adding more to taste.
Add a splash of reserved pasta water and swirl together until the sauce becomes silky.
Lift the pasta directly from the boiling water into a large glass or metal bowl. Add the lemon-butter sauce and toss gently, adding more pasta water as needed until the noodles are glossy and well coated.
Add a small dollop of crème fraîche to each serving and toss gently through the warm pasta.
Add the arugula and toss just until slightly wilted.
Twirl onto plates and finish with freshly grated Parmigiano-Reggiano, flaky salt, cracked black pepper, and Langhe lemon flakes if using.