Lemon Basil Pasta

1. If using store-bought, cook pasta according to package directions. Drain pasta and reserve ½ cup pasta water.

2. If making homemade pasta, add flour and salt to clean countertop. Make a well in the center. Add eggs to center of well. Break the eggs apart and beat with an egg. Use the fork to gradually scrape the edges of the well (the flour) into the center. Whisk the flour in with the eggs as you go. The center egg/flour mixture gets thicker as you continue to incorporate more flour. Continue to do so until most of the flour is incorporated. Use a bench knife or your hands to finish incorporating the remaining flour. Continue to work the mixture until a dough ball forms.

Divide the dough into two balls. This makes it easier to work with. Roll the dough out on a lightly floured surface until very thin. Sprinkle the fresh herbs and lemon zest on half of the dough. Fold the dough without the herbs over top of the herbs. Roll the dough out again to sandwich the herbs and zest together into the pasta. If the dough is not sticking together, sprinkle water in between the dough. The water will help the dough stick together. Roll until the dough is very thin.

Use a knife to cut the dough into strips. Cut into your desired thickness. You can fold the dough in half to make it easier to cut the strips.

Bring a large pot of salted water to a boil. Add the fresh pasta and boil for 2-3 minutes. Drain the pasta, reserving ½ cup pasta water.

3. Make the sauce. In a large skillet, melt butter over medium heat. Add olive oil. Once the oil and butter are hot, add garlic and shallot and cook 30 seconds. Add lemon zest, juice, pasta water and cooked pasta. Toss to combine, then add freshly grated parmesan cheese. Toss to combine until cheese is melted. Add in fresh basil and serve.