Capelli d’Angelo: Butter and Lemon

Capelli D’angelo al Burro e Limone

Preparation info
  • Serves

    4

    as a starter
    • Difficulty

      Medium

Appears in

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About

This dish, fine-textured and subtle, is somewhat ethereal. You might call it bland, but not in a pejorative sense.

Ingredients

  • 200 g capelli d’angelo
  • 75 g butter
  • grated zest of 1

Method

While the capelli d’angelo are cooking, pour about 100ml of their water into a pan and boil, swirling in the butter to make a beurre fondu. Add the lemon zest, nutmeg, and a little pepper and salt if needed. Allow to reduce to the consistency of single cream (add water if it goes too far), then add the pasta (drained and, as ever, slightly on the undercooked side). Stir in and add