Fresh Pasta with Cream and Lemon Sauce

Fresh Pasta with Cream and Lemon Sauce, Wine Pairing: 2014 Dry Riesling

Extend summer with this meal, made surprisingly light thanks to fresh pasta. The zest and juice of a lemon in the creamy sauce is a subtle compliment to the citrus notes of the Sheldrake Point 2014 Dry Riesling. Smooth on the palate, both the wine and the dish shine.“Lemon brightens everything,” says our test chef.

Makes 4 generous servings.


  • 1 pound (450 g) sifted all purpose flour
  • 5 medium or large eggs
  • Pinch of salt
  • 1 tablespoon olive oil
  • Bowl of cold water
  • 1 lemon
  • 4 tablespoons (60 g) unsalted butter
  • 1⁄2 cup (100 mL) heavy cream
  • 6 rounded tablespoons
  • (60 g) freshly grated
  • Parmigiano-Reggiano
  • Freshly ground white pepper


  1. EGG PASTA DOUGH*: Sift flour onto a large wooden board, forming into a mound. Sprinkle in the pinch of salt and create a well in the center of the mound. Break an egg into the well, then mix the egg into the flour using your fingertips. Repeat. Once all the eggs are mixed in, drizzle the olive oil evenly over the dough. If the dough seems dry, add water sparingly by wetting your fingers. If the dough seems too moist, sprinkle on more flour.
  2. Next, knead the dough by pushing it forward on a floured surface with the heel of one hand. Occasionally turn the dough and fold the dough between kneading.
  3. Knead until smooth and moist, but not tacky, about 15 minutes. Form the dough into a ball, wrap in plastic, and refrigerate for one hour.
  4. When ready to roll out pasta using a pasta machine, cut off ∕5 of the pasta dough. Roll this ball of dough through the machine and cut on the fettuccine (wider noodle) setting. Hang the cut pasta on a rack.
  5. *Tip: If you don’t have access to a pasta machine, buy a pound of fresh pasta in the dairy section at major grocers.
  6. CREAM AND LEMON SAUCE: Start 5 quarts of water to boil for the pasta. Note: fresh pasta cooks very quickly!
  7. While the water is heating, zest the lemon and squeeze the juice into a large glass serving bowl. Cut together the butter, the heavy cream, cheese, and a few grinds of white pepper.
  8. Rest the bowl over the heating water and allow the steam to hit the underside of the serving bowl, to melt the butter (a stackingsteamer pot insert works well for this). Stir until smooth. Remove the bowl and set aside. Drop the pasta into the boiling water, and allow it to cook until al dente (don’t overcook!), only 2-3 minutes.
  9. Without draining, transfer the pasta with your spaghetti spoon directly into the serving bowl of sauce. Toss until coated. Serve immediately.
  10. Adventurous chefs might add dried lavender buds for complexity and to compliment the citrus notes.

Pairs well with:

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