Spaghettini with lemon water and Provolone del Monaco | Peppe Guida

Ingredients for 4 people

To make the lemon water

• 4 untreated lemons
  700 ml water

For the pasta

• 360 g of spaghettini di Gragnano pasta
  130 g fresh Provolone del Monaco cheese
  Lemon leaf flour
  Olive oil
  Pepper and salt

To make the lemon leaf flour

• 500 g of lemon leaves

Procedure

To make the lemon leaf flour

Wash the lemon leaves thoroughly. Dry them and place them on a baking sheet to dry at 60 degrees for 12 hours. Pulverize them with a blender, then pass the powder through a sieve.

To make the lemon water

Extract the rinds of the lemons, already washed, with a peeler, and steep them in water overnight.
Once ready, strain the water, removing the peels.

For the pasta

Bring the lemon water to a boil in a saucepan large enough to hold the pasta. Add the spaghettini, a splash of oil and bring to a simmer, shaking them in the pan until they soften.
Only then can you begin to stir gently.
Spaghettini is a fragile format; care must be used so that they do not break.

Dish composition 

When the pasta is cooked, stir off the heat with grated Provolone del Monaco cheese, then finish the dish with pepper, oil and a sprinkling of lemon leaf flour.


Photo by Lido Vannucchi