

                                          
                                          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
 
                                      
                      
                      Preparation
                      
                    
                    - 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.
 
                     
                                    
                                  
                               
                                    
                                  
                               
                                    
                                  
                               
                                    
                                  
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We are more than just olive oil and vinegar.
Our chefs and nutritionists create our fresh, from-scratch Italian delicacies for food lovers just like us. From homemade pastas and sauces to our made-in-house tapenades and olive mixes, we create our gourmandies using original recipes that incorporate the freshest and best locally grown Italian ingredients. Experience true Italian food the Vignoli way!
 
           
         
                     
   
           
           
           
           
           
                                       
                                       
            
           
           
            
           
           
               
              