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Fresh Spaghetti with Lemon and Parmesan

Williams Sonoma
  • 30 minutes
  • Serves 4

INGREDIENTS

1/2 cup

Flat-leaf parsley, fresh

4

Garlic cloves

1/2

Lemon, zest and juice of

2

Eggs

3 1/4 cups

All-purpose flour

1

Kosher salt and freshly ground pepper

1 pinch

Red pepper flakes

1/4 cup

Bread crumbs, dried

1/4 cup

Parmesan cheese, grated

6 tbsp

Water

1/2 cup (4 fl. oz./125 ml) plus 1 Tbs. olive oil