Place your flour in a large bowl and make a well in the center. Add eggs and the zest of 1 lemon.

Whisk your eggs in the center and gradually incorporate flour until a dough starts to form. Use your hands to shape dough into a cohesive mass.

Knead dough for 10-15 minutes, or until it feels elastic and fully incorporated. Cover and let chill in the fridge for at least 1 hour before rolling.

Cover your first piece lightly in flour and shape into a rough rectangle. Then, roll your pasta dough through a pasta machine, starting on thickness 1 (the thickest setting).

Continue rolling your dough through each thickness until you get to thickness 4 or 5. Cut your dough sheet in half, then roll each piece again through thickness 5 or 6.

Dust your pasta sheets with flour and fold each sheet over onto itself several times from the short side.

Cut your dough logs into thin, 3mm wide strips and unfurl immediately to prevent sticking. Coat pasta strands in flour to keep them from sticking as they rest.

Repeat rolling and cutting your dough with all pieces until you have 6 portions of noodles.

Boil a large pot of water over medium high heat and add a generous handful of salt.

When the water boils, place a sauté pan over medium heat adjacent and melt 2 tbsp of butter.

Once the butter melts and the water is at a rapid boil, place one portion of noodles at a time in the boiling water and cook for 1 minute, or until al dente.

Add the juice of 1/2 lemon and a sprinkle of lemon zest to your butter mixture. Once your pasta is done cooking, transfer it to your pan of lemon butter.

Add a spoonful of pasta water to keep the sauce loose and prevent it from sticking. Add a drizzle of good olive oil and 1/3 cup parmesan.

Shake your pan of pasta as it cooks to keep from sticking. Once you’ve reached a velvety, slightly loose sauciness, transfer your pasta to your serving plate.

Garnish with a sprinkle of salt, lemon zest, basil or lemon leaf, and fresh grated parmesan.

Repeat boiling your remaining pasta bundles and making sauce for each portion, seasoning to taste and serving warm.