Name: Creamy Lemon Basil Sauce
Cook time: 600 s
Total time: 600 s
Yield: 2 Servings
Ingredients: Butter; Lemon(zest & juice); Cream; Parm; Basil; Salt & Pepper to taste; pasta of choice

Contact Me

SHOP my LTK - Etsy pasta finds!

SHOP my AMZ Storefront

My Favorite Flour

My Favorite Gnocchi Boards

Kitchenaid Attachments

Ravioli & Pasta Cutters

My Favorite Pasta Machines

Dough Scrapers

PastaLinda Pasta Machine - use code 10buonapastasd for 10% off

Pasta Storage & Drying Racks

Clip On Pasta Strainer

Ravioli Circle Cutter

5 Wheel Dough Cutter

Multi Tier Drying Rack

Potato Masher

Fun Pasta Tools

Potato Ricer for Gnocchi

Mini Food Processor

Tools & Ingredients

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

Ornare aenean euismod elementum nisi quis eleifend. Pellentesque diam volutpat commodo sed egestas egestas fringilla.

Lorem ipsum

A little about me & my pasta journey…

My name is Katie, I grew up in Delaware, went to college in New York & spent my summers on my favorite place on earth, Block Island.

I’ve been obsessed with pasta my entire life, and lucky for me, growing up in an Italian family meant lots of pasta!

My parents owned a pasta shop called Buona Pasta, which is where I got the name for my Instagram & later my pasta company 💛

I studied abroad in Florence, Italy in college & took Italian Cooking for one of my Italian language classes, which is when I fell in love with cooking, particularly Italian cuisine 🍅

Every Easter, my family makes hundreds of fresh Ricotta Ravioli. I moved to San Diego in 2012 & brought our Easter ravioli tradition with me, making homemade ravioli with family & friends in SD each year!

A few years later I met my husband who I learned quickly also shared a love for pasta, once he experienced it homemade. 

Throughout the years, I started making pasta more & more and created an Instagram to share photos of my pasta creations & named it after my parent’s pasta shop, Buona Pasta.

It all started with over 100 eggs that were to go to waste at the start of the pandemic, which was my sign to officially start my pasta company, making & selling fresh pasta in San Diego!

This led me to expanding my offerings and teaching pasta making for beginners in-person & online - hosting local pasta workshops around San Diego & sharing simple pasta tutorials & recipes for beginners on social media - it’s been a wild ride but wouldn’t change a thing!

Thanks everyone for following along ✌️❤️🍝

PS If you want to take one of my online pasta making classes to perfect your pasta making & learn the full process start to finish including all my tips you can find all my classes at stan.store/buonapastaclub :)

Hi I'm Katie...

Subscribe for full access to my recipes & pasta tutorials all in one place

Pasta Tutorials

Just 5 ingredients for the most delicious lemon cream sauce, with the freshness of basil & salty parmesan, it’s the perfect combination! 

Creamy Lemon Basil Sauce

Once butter is melted, add Zest of 1 lemon, stir to combine & let simmer for 1 minute

Simmer for 2-3 minutes until thickened, stirring constantly

To Make the Pasta Dough by Hand:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs & salt into your well & scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter [move to a flat surface if using a bowl]
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out & Cut with a Rolling Pin & Knife:
Cut dough ball in half, and keep other half covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should see woodgrain of table through pasta sheet)
Flour both sides of your pasta sheets
Fold each end over itself 1-2 inches & continue rolling over itself until meeting in middle
Cut into even widths, depending on desired pasta (fettuccine to pappardelle)
Slide Blunt edge of Knife under half of the sheet & turn blunt side up to let pasta fall
Toss with additional flour

To Cook/Store Fresh Pasta:
Cook for 2-5+ mins(depending on thickness of pasta sheet) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
Dough Consistency is dependent on: egg size, humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water (1/4 tsp at a time)
Cook Time is dependent on thickness of sheet - test pasta after 3 minutes and keep testing until perfectly al dente!


Egg Pasta Rolled & Cut By Hand

To Roll Out & Cut with a Machine:
Set up Manual Machine & lock in place with provided tools
Cut dough ball in half, and keep other half covered
Prep sheet by rolling with a rolling pin to get ready to feed into machine
Start with widest setting on machine(usually 1) and feed dough through to flatten
Moving thru each level at least once & keeping sheet well floured (flour both sides of sheet in between levels)
Flatten until you get your ideal thickness - I go to level 6 for most pasta
Flour both sides of your pasta sheets well so your pasta doesn't stick
Pass flattened pasta sheet into the desired spaghetti or fettuccine cutter
Gently catch your cut pasta & lay on a cutting board/baking sheet
Option to toss pasta with flour if it's sticky
Ready to cook immediately or freeze until ready to cook

To Cook/Store Fresh Pasta:
Cook for 2-5+ mins(depending on thickness of pasta sheet) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
Dough Consistency is dependent on: egg size, humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water (1/4 tsp at a time)
Cook Time is dependent on thickness of sheet - test pasta after 3 minutes and keep testing until perfectly al dente!


Manual Pasta Machine Tutorial

To Knead Dough with a Stand Mixer
Add your flour into the bowl of the mixer, make a well in the flour to add your eggs
Add eggs & salt into the well
Start the mixer on speed 1 to first start scrambling the eggs 
Once they're all mixed together and starting to resemble a batter, you can go up in speed
Mix/Knead dough for 3-4 minutes, adding flour as needed if it seems sticky. 
You may need to stop and help the dough through the process by pushing down with your fist and getting dough to turn into a ball
Dough will be ready when it is smooth & bounces back with a gentle finger poke
Remove dough and knead into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out & Cut with a Machine:
Cut dough ball in half, and keep other half covered
Prep sheet by rolling with a rolling pin to get ready to feed into machine
Start with widest setting, moving thru each level & keeping sheet well floured
Flatten until you get your ideal thickness - I go to level 6 for most pasta
Flour both sides of your pasta sheets
Pass flattened pasta sheet into the desired spaghetti or fettuccine cutter
Gently catch your cut pasta & lay on a cutting board/baking sheet
Ready to cook immediately or freeze until ready to cook

To Cook/Store Fresh Pasta:
Cook for 2-5+ mins(depending on thickness of pasta sheet) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
Dough Consistency is dependent on: egg size, humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water (1/4 tsp at a time)
Cook Time is dependent on thickness of sheet - test pasta after 3 minutes and keep testing until perfectly al dente!
