2 1/2 cups AP flour OR
half AP blended with semolina flour
4 tablespoons finely grated lemon zest
lemon juice from 2 lemons
1 egg or 2 egg whites, lightly beaten

Combine 2 cups of the flour (or flour blend), the lemon zest and the egg/egg whites. Add lemon juice a tablespoon at a time until you have a dense pasta dough. Knead for 5-6 minutes, adding flour or lemon juice/water as needed to adjust to a dense dough consistency.

Cover pasta dough and set aside to rest for 10 minutes.

Roll into sheets with your pasta roller machine or roll out using a thin rolling pin. Cut into desired style of pasta.

Cook in salted water, adding pasta when water reaches a rolling boil. Boil several minutes, watching carefully; homemade pasta cooks quickly. Cook until al denté, or "firm to the tooth".

Serve with your favorite pasta sauce.