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Reginette Pasta with Vegetables and Lemon (Reginette con Verdure e Limone)

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(Recipe ID: 175)

Serves 6

Preparation time: 20 minutes; Cook time: 35 minutes

Source: Vito De Carolis

Reginette pasta is similar to 1/2-inch (1 cm wide) tagliatelle, but with wavy edges, and they are also known as Mafaldine, in honor of Princess Mafalda of Savoy.


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  • 1 pound "Reginette" pasta *
  • 1 Large carrot cut into julienne
  • 2 Red onions, coarsely chopped
  • 2 Lemons
  • 6 tablespoons Extra virgin olive oil *
  • 4 tablespoons Hot water
  • 3 tablespoons Capers preserved in vinegar, drained *
  • 1/2 teaspoon White peppercorn, freshly ground *
  • Fine sea salt to taste *
  • 4 tablespoons Coarse sea salt *
  • 1 1/2 gallons Cold water


  1. Rinse the lemons and remove the zest with a peeler and cut into julienne strips (1/2 inch wide/ 2-3 inches long), then squeeze the lemons and filter the juice through a sieve.
  2. Set aside.
  3. Heat the extra virgin olive oil in a large frying pan over low heat; add onions, carrots, lemon zest and capers.
  4. Cook for 6 minutes then add 4 tablespoons of hot water, and cook 5 more minutes, stirring occasionally.
  5. In a large pot, bring 1 1/2 gallons of water to a rolling boil. 
  6. Add the coarse sea salt (4 tablespoons), then add the pasta and cook until al dente. 
  7. Drain well in a colander.
  8. Add the pasta into the frying pan with the vegetables, mix well then add the ground peppercorn and lemon juice; cook over a medium heat for 1 minute, stirring continuously and serve.

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