PASTA AL LIMONE

For the Original

Start by peeling and thinly slicing garlic. Then, roughly or finely chop some fresh parsley and roll lemon along a work surface before cutting it in half.

For homemade pasta, in a large amount of all-purpose flour shaped into a crater, crack in eggs, a pinch of salt and begin mixing it until a slurry forms. Toss it together until a ball of dough forms. Knead continuously for 7-10 minutes. Wrap in plastic wrap and let sit at room temperature for 30 minutes.

To roll out, generously flour the dough and work surface before rolling the dough out with a roller to a thickness of 1 ml. Generously flour and fold like an accordion, making sure that each fold does not overlap.

Using a sharp knife, slice the dough into the desired size before unfolding and twisting into nests to prevent pasta kinks.

In a sauce pot, bring just enough water to cover the pasta to a boil before adding in the pasta. Make sure to stir after adding the pasta to ensure no sticking.

To create the Al Limone sauce, olive oil to a high-walled saute pan. In addition, add the sliced garlic from earlier, chili flakes, the lemon zest, and some freshly ground black pepper. Cook for 3-5 minutes.

Once the garlic is a light blonde, dump in the pasta if using store-bought (1-2 minutes shy of being done), and if using fresh pasta only boil for 30 seconds before adding.

Once pasta is added, give everything a toss to fully incorporate everything.

Over medium-low heat add the lemon juice, a small pour of olive oil, freshly chopped parsley, and freshly grated parmesan cheese. Stir together until combined.

After everything has been combined, add in ¼ cup of boiling pasta water and toss together. Add a splash at a time as necessary, checking to see if it’s too thick or thin. If too thick, add more pasta water. If too thin, add more cheese. Season with kosher salt.

Once the sauce has reached the desired consistency, twist up and serve. Garnish with extra grated Parmigiano Reggiano, chopped parsley, and grated lemon zest.

For the American Version

Start by peeling and thinly slicing garlic. Then, roughly or finely chop some fresh parsley and roll 1 large lemon along a work surface before cutting it in half.

In a sauce pot, bring just enough water to cover the pasta to a boil before adding in the pasta. Make sure to stir after adding the pasta to ensure no sticking.

To create the Al Limone sauce, into a high-walled saute pan goes olive oil, sliced garlic from earlier, chili flakes, lemon zest, freshly ground black pepper, butter, and heavy cream. Mix to combine.

Once combined, dump in the pasta if using store-bought (1-2 minutes shy of being done), and if using fresh pasta only boil for 30 seconds before adding.

Once pasta is added, give everything a toss to fully incorporate everything.

Over medium-low heat add the juice of either ½ a lemon or the juice of 1 whole lemon, a small pour of olive oil, freshly chopped parsley, and freshly grated parmesan cheese. Stir together until combined.

After everything has been combined, add in ¼ cup of boiling pasta water and toss together. Add a splash at a time as necessary checking to see if it’s too thick or thin. If too thick, add more pasta water. If too thin, add more cheese. Season with kosher salt.

Once the sauce has reached the desired consistency, twist up and serve. Garnish with extra grated Parmigiano Reggiano, chopped parsley, and grated lemon zest.

For the Slurry Al Limone

In a medium-sized bowl, crack in egg, egg yolk, cream, and grated parmesan cheese. Whisk to combine.

In a sauce pot, bring just enough water to cover the pasta to a boil before adding in the pasta. Make sure to stir after adding the pasta to ensure no sticking.

Start by peeling and thinly slicing garlic. Then, roughly or finely chop some fresh parsley and roll 1 large lemon along a work surface before cutting it in half.

To create Al Limone sauce, into a high-walled saute pan goes olive oil, sliced garlic from earlier, chili flakes, the lemon zest, and freshly ground black pepper. Mix to combine.

Once combined, dump in the pasta if using store-bought (1-2 minutes shy of being done), and if using fresh pasta only boil for 30 seconds before adding.

Once pasta is added, give everything a toss to fully incorporate everything.

Over medium-low heat add the lemon juice, a small pour of olive oil, and freshly chopped parsley. Stir together until combined.

After everything has been combined, add in ¼ cup of boiling pasta water and toss together. Add a splash at a time as necessary checking to see if it’s too thick or thin. If too thick, add more pasta water. If too thin, add more cheese.

Off the heat, slowly add in the egg slurry while simultaneously stirring the pasta and adding pasta water if needed. Season to taste with kosher salt.

Once the sauce has reached the desired consistency, twist up and serve. Garnish with extra grated Parmigiano Reggiano, chopped parsley, and grated lemon zest.