Lemon Pepper Noodles
My husband loves lemon pepper. I will usually serve these noodles with a small amount of melted butter and fresh squeezed lemon drizzled over the top. A delicious piece of grilled steak and vegetables completes this meal, or serve them with a cream sauce if desired.
Ingredients
- 2⅔ cups Bisquick
- 3 eggs
- 3 tbsp lemon juice
- 3 tbsp grated lemon zest
- 2tbsp fresh grated pepper
Instructions
- In a large bowl, place two and two-third cups of Bisquick and make a well in the center.
- In a small bowl, combine three eggs, three tablespoons of lemon juice, three tablespoons of lemon zest and two teaspoons of fresh grated black pepper.
- Pour the egg mixture into the center of the Bisquick and use a fork to incorporate the Bisquick into the mixture.
- Start kneading the dough when clumps form. When all the Bisquick has been incorporated and the dough becomes stiff, about five minutes, transfer it to the board to finish kneading. Add more water if the dough appears too dry and crumbly, and more Bisquick if it is too wet.
- If you are using a pasta roller, knead until the dough is moderately smooth, approximately five minutes. If you don’t have access to a pasta roller, knead the dough for ten minutes or until it becomes elastic-like. If you see air bubbles upon spreading the dough apart, then it has been kneaded perfectly.
- Separate dough into four balls, transfer to a bowl, and cover with a moist towel.
- Allow the dough to rest for about thirty minutes.
- Roll out the dough to the desired thickness, following the pasta machine's directions.
- If you are not using a pasta roller, transfer the dough to a lightly Bisquick floured surface where you will roll it out. Cut into strips. Allow the dough to dry for four hours before using.
- In a large pot, bring water and salt to a boil. Cook until desired tenderness is reached.
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