Drop the pasta into a very large pan (the bigger, the better) of boiling salted water. Stir with a wooden spoon to separate. Bring back to the boil. With very fresh pasta, this may be quite enough to cook it to the al dente stage. Pasta that has had more time to dry out may take 1 or 2 minutes to cook. Drain the pasta and run it quickly under the cold tap. Drain again and toss in a little oil to keep the strands separate. Set aside until needed.
To make the sauce, simmer the lemon zest in the wine for 2 minutes in a large pan. Add the chicken and simmer for a further minute. Next tip in the noodles, soured cream, Gruyère cheese, and nutmeg, salt and pepper to taste. Toss together until the pasta is piping hot. Taste and adjust seasonings and serve.
© 1990 Joyce Molyneux. All rights reserved.