Mike van de Elzen: Fresh pappardelle with lemon gremolata

Fresh pappardelle with lemon gremolata  Cook time: 2-3 minutes  Prep time: 15 minutes  Serves: 6 1 batch fresh pasta 3 lemons   3 cloves garlic, crushed   1 cup parsley, chopped   2 tbsp grapeseed oil   Sea salt   Cracked pepper Good parmesan Zest the lemons and then juice into a bowl, add the oil, then add the crushed garlic and chopped parsley. Season well and set aside.   To make the pappardelle -  Cut the dough into 1/4 and then press down with your fingers to begin with.   Lightly dust a bench surface and using a rolling pin roll out each 1/4 of pasta. Continue to roll until you reach a thickness of a about 2-3 mm.   Dust with a touch more flour and cut into 1cm strips, toss over a touch more flour before continuing with the remaining pasta.   Once all the pasta has been rolled and cut, bring a large pot of salted water to the boil.  Drop in the pasta and allow it to come to the surface, Once the pasta is floating, continue to cook for a further 2 minutes before removing.   In a large bowl, toss through the gremolata and finely grate over a pile of parmesan cheese.  LISTEN ABOVESee omnystudio.com/listener for privacy information.