Tagliatelle with lemon and Parmesan (Tagliatelle con limone e Parmigiano) from Two Kitchens: Family Recipes from Sicily and Rome (page 141) by Rachel Roddy

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Notes about this recipe

  • excurvatus on September 14, 2021

    made for a single guest for company. used roddy's fresh egg dough from a-z of pasta. really blew our minds, the flavour was so well balanced (yet very lemony), and a very easy thing to put together.

  • Yildiz100 on May 05, 2019

    I wish she gave an estimate of how much lemon juice you should get from one lemon because mine vary wildly. I had an enormous and very juicy lemon so I only used half. Seemed about right. Was a lot of cheese, could reduce a little next time. Use the optional basil and plenty of it. Pretty good.

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