Gragnano pasta series "Succo di Limone" - pasta with lemon juice

There can be several reasons for adding lemon juice or "Succo di Limone" to Italian pasta dough.

One of the main reasons is that lemon juice can balance the alkaline effect in pasta dough, resulting in a better texture and consistency. Adding lemon juice helps to balance the dough's pH and reduce any bitterness.

Another reason why lemon juice is sometimes used in pasta dough is that it gives the dough a fresh, citrusy flavor. This can create a particularly pleasant aroma in pasta dishes with fish or seafood.

In summary, adding lemon juice to Italian pasta dough can help prevent a bitter taste. Furthermore, it can impart a pleasant, fresh flavor to the dough, which is particularly appreciated in certain pasta dishes, such as those with fish or seafood.