Today our friend Dorotea Mercuri takes us to Sicily with a super easy recipe: Pasta al Limone. Most of the pasta's success comes from the quality of the lemons – untreated lemons are recommended, of course!
Pasta al Limone by Dorotea Mercuri
Ingredients:
8 oz. tagliatelle (I used n. 203 (Lenta essiccazione, or slow-dried)
Juice from ½ lemon
Grated lemon zest (I used two large untreated lemons - the more you have the better it is!)
1 Tsp. extra-virgin olive oil
1 Tbsp. white butter
Black pepper (freshly grated)
pasta-cooking water
Parmigiano Reggiano
sea salt
Watch the video to learn all of Dorotea's tips for the best result and… Buon appetito!
Video creators Ilias Mihalolias & Haris Gotzamanidis
