Fresh Lemon Caper Spaghetti

First, make the pasta dough. Pour out the flour onto a clean work surface and form it into a large well. Add the eggs and salt into the well, then use a fork to beat the eggs while incorporating the flour. Once it becomes a soft dough, bring it together into a ball and knead it for about 5 minutes. Then wrap it in plastic and set it aside to rest for an hour. During the hour you can prep the ingredients for the sauce.

Once the hour is up, set up your pasta roller. Cut the dough in half and use a rolling pin to make the first half thin enough to go through the roller. Put it through the roller several times until it is fine enough for you to almost see your hand through it. It will get extremely long, so you will need to cut it in half during the process to make it manageable. Once both halves are completely rolled out, cut them each in half to be the perfect length for spaghetti. Repeat the process again with the other half of dough.

Set up your spaghetti cutter attachment now, or you can hand cut it if you wish. Put each of the rolled out pieces of dough through the cutter. Toss the spaghetti in a generous sprinkling of flour so that it doesn’t stick to each other. Cover it with a towel so that it doesn’t dry out and set it aside. Get a large pot of water on the stove to boil and salt it generously. While it comes to a boil, make the sauce.

Heat the olive oil in a large skillet with deep sides over medium high heat. Add the garlic, fresh basil and capers with their brine, and let them become fragrant for a minute. Then add the lemon juice and lemon zest and let the sauce gently simmer on lower heat for 6–8 minutes to develop flavor. The pasta water should be boiling by now. Add the spaghetti and let it cook for just a minute. It should float to the top quickly. Scoop it right out with a mesh strainer and toss it into the pan of sauce. Toss it all together really well for 30 seconds, then take it off the heat. Serve immediately with extra fresh basil on top.