½ teaspoon red pepper flakes (or more if you like extra spice)
4 tablespoons lemon juice
1 ¼ cup dry white wine
¼ teaspoon salt
2 tablespoons unsalted butter
4 tablespoons chopped basil
Salt and pepper to taste
Instructions
To make the pasta, start by adding the flour and the salt to a large shallow bowl and whisk together. Form a well in the center of the flour. In another bowl, whisk together the eggs, egg yolks, lemon zest and lemon juice. Add this to the center of the flour well. Using a wooden spoon, slowly stir the eggs while slowly incorporating the flour. Keep stirring and adding flour until the dough can be worked with your hands. Use your hands to work the remainder of the flour into the dough. Once all the flour is added in, remove from the bowl and knead on a flat, dry surface. Knead for 10-15 minutes or until the dough is no longer sticky and is smooth and elastic. Try not to add in any additional flour, but if the dough is too sticky, add a teaspoon at a time until it is no longer tacky.
Wrap the dough ball in plastic and let set for 30-40 minutes.
Once the pasta has rested, unwrap the plastic and cut into six equal portions. You will be using one portion at a time. Keep the others wrapped in plastic until ready to use. Roll each portion in a rectangle. Dust with flour on both sides. Feed through the pasta maker on the widest setting. If the dough is uneven fold into thirds and feed through the widest setting again. Keep feeding the pasta through the machine, reducing the setting by one each time. The pasta is done when you reach a two or the second smallest setting. Dust the sheet of dough with flour and set aside. Repeat with remaining portions of dough.
Once all of the dough has been rolled into sheets, attach the angel hair attachment to the machine. Feed the pasta through the machine to create your angel hair. Place the angel hair in nests on a floured baking sheet. Cover with a kitchen towel to keep moist
Bring a large pot of water to a rolling boil. Season with salt. It should taste like the sea. Add the angel hair to the boiling water. Use tongs to gently move the pasta around so the strands don’t stick to each other. Cook for 1 minute. Reserve starchy cooking liquid.
While the pasta cooks, start to make the sauce. Heat a large skillet to a medium heat. Add the olive oil, onion and garlic. Sauté the onion and garlic until fragrant, about 1-2 minutes. Add the anchovy paste and red pepper flakes and cook for another minute. Add the lemon juice, white wine and salt. Bring to a boil and reduce to a simmer. Simmer until the wine and lemon juice have reduced by half, about 2-3 minutes. Remove from heat and stir in butter. Once the butter has melted, set aside until the pasta is ready. .
Using tongs, add the pasta to sauce. Turn the heat on low. Add the basil and toss until combined. If necessary, add a little bit (1/4 cup at first) of pasta water if sauce needs to be loosened up. Season to taste with salt and pepper.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/homemade-lemon-angel-hair-spicy-white-wine-sauce/