Capellini al Limone
House Capellini, Butter, Lemon, Parmigiano Reggiano
Chef John Yelinek of Ladder 4 Wine Bar | Detroit, MI
Adapted by StarChefs | June 2025 | Photo: Alexander Zeren
INGREDIENTS
Dough:
Yield: 10 servings
505 grams 00 pasta flour
410 grams blended and strained egg yolks
Capellini:
Yield: 10 servings
Semolina flour
To Assemble and Serve:
Yield: 1 serving
Kosher salt
60 grams cold butter
Juice of ½ lemon, rind reserved
20 grams grated 48-month-aged Parmigiano Reggiano
METHOD
For the Dough:
In a food processor, add flour. With the machine running, slowly stream in eggs, mixing until fully incorporated. Add 15 grams warm water and continue mixing until a shaggy dough is achieved. Transfer dough to a work surface. Knead 3 minutes, or until dough is smooth and elastic. Wrap in plastic wrap and let rest 2 hours at room temperature.
For the Capellini:
On a work surface, form Dough into a rough rectangle. Fold Dough over itself 3 times. Using a pasta machine, roll out Dough until 2-millimeters-thick. Cut into capellini shape, then cut into 20-centimeter-long strips. Dust pasta with semolina flour. Let sit 20 minutes at room temperature. Portion into 90-gram nests and transfer to a sheet tray. Cover with a cloth and refrigerate.
To Assemble and Serve:
In a pot over medium-high heat, bring water to a boil. Salt water and add 90 grams Capellini. Cook 3 minutes. Strain, reserving Capellini and pasta water separately. Set aside. In a saucepan over medium heat, add 2 ounces reserved pasta water. Add butter, mixing constantly, until mixture has fully emulsified. Add lemon juice and spent lemon. Remove from heat and add pasta. Toss to evenly coat. Transfer mixture to a serving plate. Finish with Parmigiano Reggiano. Serve with spent lemon.
