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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Foldable wooden rack for drying fresh pasta before cooking
Multi-wheel cutter — cut multiple pasta strips simultaneously
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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Foldable wooden rack for drying fresh pasta before cooking
Multi-wheel cutter — cut multiple pasta strips simultaneously
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Begin a pot of water to boil for the pasta. Select a wide pan for the sauce that can hold all the pasta to finish, and pour in all the cream. Start it on low heat. Add the grated zest of the lemons and the nutmeg and reduce by half. Meanwhile juice the lemons, you should have about 1/3 a cup of juice. When the cream is reduced, turn up the heat a bit so that you see little bubbles around the edge and pour in the lemon juice. Lower the heat and reduce for about 2 minutes, then add the vodka and cook another minute or until most of the alcohol is burned off. Your pasta should be ready around now, drain it well and add to the pan stirring to absorb some of the sauce. Serve immediately with grated Parmesan cheese!