Buckwheat lemon noodles

Lemon sauce works basically with any kind of long & thin pasta — stemming from Italian cuisine, this combination with Japanese noodles is my new favorite though.

INGREDIENTS

Serves 1

80-100 g pasta of your choice (just make sure it’s thin like spaghetti)

1 lemon (best is organic as we are going to use the peel)

1 clove of garlic

1/2 a tablespoon olive oil or concentrated butter

thyme

salt, pepper

PREPARATION

  1. In a pot, cook noodles in salted water half the time they actually need to cook (for spaghetti, I go for 4 minutes in this step, for buckwheat noodles 2 minutes)
  2. In a pan, heat up the butter. In the meantime, cut the peel of a washed lemon in thin slices (try leaving the white skin on the lemon, as that will turn it bitter), cut the garlic clove in thin slices and add both to the melted butter, together with as much thyme as you like
  3. Let it sauté for a bit and deglaze it with the lemon juice before garlic turns brown
  4. When the above pasta cooking time is up, take 1 to 1.5 scoops of water from the noodle water and transfer it to the pan, heat it up at full heat
  5. Drain off the noodles and add them to the pan and let them cook in the watery-lemon-sauce for the remaining half of time (another 4 or 2 minutes, respectively) until all the water is sucked up or evaporated
  6. Enjoy! With some freshly ground black pepper and maybe some freshly grated parmesan cheese
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