Roll out pasta dough thinly using pasta machine and cut into fine noodles with the finest attachment. Wash the lemons, pull out very thin zests, squeeze the remaining lemon. Blanch the zests in boiling water for one minute, strain and drain well. Boil the pasta in plenty of salted water for about 15 seconds, strain and rinse briefly. In a frying pan, cream the butter, add the lemon zest, toss briefly. Add the pasta, capers, long pepper and a little water, heat and season with salt. Add cold butter, tossing constantly, so that the noodles become nice and “plump”. Serve in hot, deep plates.
Related Recipes:
Spinach NoodlesFor the spinach pasta, cook the ribbon noodles until al dente and strain. Place the noodles in a greased...
Poppy NoodlesFor the poppy seed noodles, mix the flour with boiling hot salted water and quickly make a dough with the...
Two Kinds of Poultry Meatballs with Lime SabayonHeat clarified butter in a frying pan. Fry the shallots and garlic until golden brown. Add the finely diced...
Potato Noodles with Sage ButterFor the potato noodles with sage butter, boil the potatoes until soft, strain and peel while still hot. Then...
Gorgonzola Nut PastaChop walnut kernels into small pieces, peel garlic and chop finely. Wash and dice the tomatoes. Heat oil, fry...
American Apple FrittersTo make the filling for the American Apple Fritters, first heat the butter with sugar and vanilla sugar in a...
Octopus on Mediterranean Potato SaladTrick: The octopus becomes softer when cooked with the stubble. 1. parry octopus, that is: divide into...
Cod with Sauerkraut in Strudel Dough – J.AmirfallahMake a strudel dough with flour, egg, softened butter, salt and a little lukewarm water. Leave it to rest for...
Potato RollFor the potato roll first prepare the potato dough. Strain the potatoes and knead a dough with flour...
Zucchini NoodlesPut salted water on the stove. Chop the onion and garlic. Add olive oil to a hot pan and sauté garlic and...