꧁ So, when your hand

squeezes the hemisphere

of the cut

lemon on your plate,

a golden universe

you spread,

a yellow chalice

of miracles ꧂

Pablo Neruda

Dough 1OO% Remilled Semolina.

For every 1OOg of re-milled semolina, one medium egg and 1 teaspoon of EVO oil.

Colors:

Red, Red Turnip Powder 5g per 100g of flour.

Green, Spinach powder 5g per 100g of flour.

Brown, bitter cocoa powder 5g per 100g of flour.

Black, Dark Cocoa powder 5g per 100g of flour.

Yellow, Classic egg.

Intense Yellow, 5g Turmeric for every 100g of flour.

Orange, Cili 5g per 100g of flour.

White, Vegan without eggs, Water and O1 flour

Light Blue, Red Cabbage with Baking Soda.

Rose, Red Cabbage.

Reginette Recipe with Lemon, Butter and Grana Padano (Stolen from a Chef whose name I can't remember 🙆🏾)

Ingredients for 2 people:

- 200g Homemade Queens DendaYmarkeZ
- 1 Lemon from organic cultivation
- 50-70g of Malga Butter
- 10g of salt

Grana Padano grated as if it were raining.

Basil to taste.

Procedure:

The evening before, infuse the zest of half a lemon and all its juice in a liter of water, please note that the water must not exceed 80°.

Leave to rest until the next day (until the time you prefer to eat).

Cut the butter into slices, preferably with a potato peeler, and place the slices or flakes in a saucer to place immediately in the freezer.

Filter the infusion, removing the lemon peel and any pulp.

Add 0.8 liters of water to the infusion and boil in a shallow pan, preferably with a very thick bottom, and cover with the lid.

As soon as it starts to boil, add the 10g of salt.

Set the timer to 4'20'' and start it.

It's time to throw the Queens into boiling water

These Queens have a cooking time of 5'

- 4 will be enough for us, we will finish cooking, after having drained them, in the same pot.

When the timer rings, drain the pasta using a cup with a handle full of cooking water.

Put the Reginette back on the pan together with half the cooking water recovered in the cup.

Place the pan back on the heat, which should be at minimum.

Quickly take the butter from the freezer and try to distribute it all over the dough.

Turn off the heat and start sautéing the pasta so that the butter melts completely.

Add the parmesan and continue to sauté the pasta for a few seconds.

Add a little more cooking water and continue to sauté the pasta.

We should already see the formation of a splendid cream (adjust with the cooking water).

This operation, from when we drain the pasta to when we start sautéing it, should last no more than 1'.

Once the necessary time has passed we can plate and enjoy this pasta that will amaze you.

To taste we can add a little more freshly grated lemon peel, or a few basil leaves, or mint or sage during the creaming phase.

We only had Basilico but we enjoyed it very much anyway.

Markez Borec, Facebook Anyway group