Home-Made Linguini

My three-year old insisted on pulling the pasta machine out to make “noodos” a couple of days ago. Who am I to tell him no? Especially when he was so helpful. With little guidance from me, he rolled and cut almost all the pasta. I served them with butter, Meyer lemon juice and zest, butter and grated Parmesan cheese. He sure appreciated his hard work as well and proclaimed them delicious over and over. For the pasta, as usual, I used 100 grams flour to one whole large egg. I included some semolina flour in the flour mixture (maybe 20 grams) for a more robust texture.

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