Lemon Pepper Fettuccine
3 ½ cups flour, plus extra for kneading
1 Tbsp. The Spice Hunter Lemon Pepper
Whisk the flour and lemon pepper together. Mound the flour mixture on a clean surface and create a well in the center. Crack the eggs into the center of the well and beat with a fork. Gradually start to incorporate the flour, starting with the well and moving outward. Once the flour is incorporated, knead the dough until it is smooth and elastic, about 10 minutes. Wrap the dough in plastic wrap and allow to rest for 30 minutes. Divide the dough in thirds, making sure to keep the dough you are not using wrapped in the plastic wrap so it does not dry out. Flatten one of the thirds of dough, dust it with flour, and run it through a pasta maker on the widest setting. Fold the dough in thirds and run it through the machine again. Repeat this process 5 times. Gradually set the pasta maker to a finer setting, repeating the folding process until the desired thickness is achieved. Once all of the dough is flattened, cut it into 10 inch sheets. To cut the fettuccine, dust each sheet with flour, roll, and cut into ¼ inch wide pieces. Cook the pasta in salted boiling water for 2-3 minutes.