1 cup butter, softened
2/3 cup all-purpose flour
2 tablespoons unsalted butter, softened
1 cut green pepper, seeded and chopped
3 egg yolks
1 tablespoon lemon juice
1 tablespoon vinegar
1 teaspoon lemon zest
1 teaspoon dried basil
Melt butter in a large saucepan or frying pan. Stirring constantly, gradually pour the flour into butter, stirring until well combined. Stirring constantly, avoid burning. Pour the butter mixture into the same pan in which you rolled out the dough.
Turn heat to medium high and stir in the green pepper. Cook, stirring constantly, for 5 to 6 minutes, or until the pasta flakes easily with a fork.
While the pasta is cooking, gradually pour the egg yolk over the top of the pasta and toss to coat.
While the pasta is cooking, stir together the lemon juice, vinegar, lemon zest and herbs. Gradually pour over the yolk mixture while stirring constantly. Transfer the cooked pasta to a 9x13 inch baking dish. Chill in the refrigerator before serving.
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