Homemade pasta meets sunny citrus notes and aromatic olives:
Our lemon pasta with olives is the perfect recipe for anyone who loves Mediterranean cuisine and enjoys getting creative in the kitchen.
The dough is enhanced with fresh lemon juice and a splash of lemon olive oil – giving it a wonderfully light aroma that pairs beautifully with the delicate flavor of black or green olives. A quick mix of lemon, garlic, and olive oil rounds off the dish and makes it a real highlight – no cream needed, just pure flavor.
Whether as a light summer dish or a Mediterranean escape in everyday life, this pasta brings the taste of the South straight to your plate.
Ideal for four people and ready in just 30 minutes – fresh, aromatic, and 100% homemade.
| Preparation time | 30 minutes + 30 minutes rest time |
| Difficulty level | medium |
| Crowd | 4 servings |
Ingredients
For the pasta dough:
- 200 g wheat flour
- 200 g durum wheat semolina (semola)
- 4 eggs
- 1 lemon, juice and zest
- 1 tbsp MANI lemon olive oil
- Possibly some water
Aside from that:
- 7 tbsp MANI olive oil
- Chili flakes to taste
- 2 sprigs of thyme
- 3 garlic cloves, crushed
- 1 lemon, juice and zest
- 120 g MANI sliced olives
- Sea salt
- pepper
Preparation
- Knead all ingredients for the pasta dough for 10 minutes until you have a smooth, firm dough. Wrap in cling film and let rest for 30 minutes.
- Heat 7 tablespoons of olive oil in a pan and toss in the chili flakes and thyme sprigs. Add the garlic, lemon juice and zest, and olives and let it simmer for a few minutes over low heat.
- Divide the pasta dough into 4 pieces and roll out into thin sheets, ideally using a pasta machine. Then cut into thin strips, dust with a little flour, and roll loosely into nests.
- Bring a large pot of salted water to a boil and simmer the pasta for about 3 minutes.
- Drain the pasta, add it to the pan and mix everything well.
Tip: The pasta can also be completely dried and stored, but this will increase the cooking time by a few minutes.
