Recipes

Easy Tagliatelle with Lemon and Parmesan cheese

It only takes a few minutes to make this simple dish that smells of Italy and that marries the reassuring caress of our egg...

Ingredients

Serves: 2

8 tablespoons Vignoli Extra Virgin Olive Oil IGP Puglia plus a little to finish the dish
1 pack of Vignoli Spinach Tagliatelle
2 medium lemons with edible peel
Parmigiano Reggiano PDO cheese to taste
Freshly ground black pepper to taste

8 tablespoons Vignoli Extra Virgin Olive Oil IGP Puglia plus a little to finish the dish
250gr of Vignoli Spinach Tagliatelle
2 medium lemons with edible peel
Parmigiano Reggiano PDO q.s.
Freshly ground black pepper to taste

Bring 85 fl oz of water to a boil and salt with 0.9 ounces coarse salt. Pour the oil into a large pan and heat it over a low flame without bringing it to the point of smoke.
Dip the noodles into boiling water and cook them for a minute, stirring gently, then drain them with tongs and put them in the pan, paying attention to the splashes.
Add two ladles of water taken from the pot, increase the heat so that the liquid boils and cook the pasta al dente (4-5 minutes). When cooked, the noodles must be moist but not wet and coated with a “cream” that will have formed thanks to the starch retained in the pan.
Remove from the heat, season with the freshly grated lemon zest and mix.
Divide the pasta into individual plates, sprinkle with plenty of freshly grated Parmigiano Reggiano and finish with a sprinkling of pepper and a little oil.

Bring 1 liter of water to a boil and salt with 0.9 ounces coarse salt. Pour the oil into a large pan and heat it over a low flame without bringing it to the point of smoke.
Dip the noodles into boiling water and cook them for a minute, stirring gently, then drain them with tongs and put them in the pan, paying attention to the splashes.
Add two ladles of water taken from the pot, increase the heat so that the liquid boils and cook the pasta al dente (4-5 minutes). When cooked, the noodles must be moist but not wet and coated with a “cream” that will have formed thanks to the starch retained in the pan.
Remove from the heat, season with the freshly grated lemon zest and mix.
Divide the pasta into individual plates, sprinkle with plenty of freshly grated Parmigiano Reggiano and finish with a sprinkling of pepper and a little oil.