Massa Spaghetti Al Limone Pasta

Massa Spaghetti: The Golden Thread of Naples

Massa Spaghetti is the quintessential long pasta, crafted to embody the soul of traditional Italian dining. While the shape is familiar, Massa’s version is distinguished by its bronze-die extrusion, which creates a microscopically rough, porous surface. This "sandblasted" texture is essential for long pasta, as it allows sleek, oil-based sauces to cling to the strands rather than sliding to the bottom of the plate.

Made from premium durum wheat semolina, these strands possess a superior "al dente" backbone and a nutty, wheat-forward aroma. The length and consistent diameter ensure an even cook and a perfect "twirl" on the fork, making it the ideal canvas for the most delicate or vibrant Mediterranean ingredients.

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The Recipe: Spaghetti al Limone

This dish is a celebration of simplicity. The starch from the Massa Spaghetti binds with the lemon juice and butter to create a creamy, sunshine-bright sauce without any actual cream.

Ingredients

• Pasta: 1 lb Massa Spaghetti
• Citrus: 2 organic lemons (zest and juice)
• Fat: 4 tbsp unsalted butter & 3 tbsp Extra Virgin Olive Oil
• Cheese: 1 cup freshly grated Parmigiano Reggiano
• Herb: Fresh basil or parsley (finely chopped)

Instructions

1. Infuse the Oil: In a large skillet, gently warm the olive oil and butter. Add the lemon zest and a pinch of black pepper, letting them steep over low heat for 2 minutes.
2. The Boil: Cook the Spaghetti in salted water. Aim for 1 minute less than al dente; it will finish cooking in the sauce. Reserve 1.5 cups of the starchy pasta water.
3. The Emulsion: Pour the lemon juice and ½ cup of pasta water into the skillet with the butter. Whisk until it looks slightly milky.
4. The Toss: Transfer the spaghetti directly into the skillet. Increase heat to medium and toss vigorously.
5. The "Creaming": Add the Parmigiano Reggiano and more pasta water as needed. Keep tossing until the cheese melts and the liquid transforms into a glossy, yellow glaze that coats every strand.

To get the brightest, most fragrant flavor for your Spaghetti al Limone without any of the soapy bitterness, you need to master the art of zesting. The "magic" is held in the flavedo(the colored outer skin), while the bitterness lives in the pith(the white spongy layer).

The "Pro-Zest" Technique

• The Tool: Use a Microplane or a fine rasp grater. Hold the grater teeth-side up and pull the lemon across the top. This allows you to see exactly how much of the skin you are removing.
• The Light Touch: Grate only until the yellow disappears. As soon as you see white, stop and rotate the lemon. You only want the paper-thin top layer.
• The Essential Oils: Notice the "mist" that sprays out when you zest? Those are the essential oils. Always zest directly over the pan or the bowl of pasta water to catch every drop of that aroma.

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If You Don’t Have a Microplane:

1. Use a vegetable peeler to take off wide strips of the yellow skin (avoiding the white).
2. Stack the strips and slice them into incredibly thin "matchsticks" (julienne).
3. Sauté these strips in the butter/oil at the very beginning; they will soften and become "candied" in the fat, providing a lovely texture.

A Quick Tip on "Lemon Selection"

Since you are using the skin, try to buy organic, unwaxed lemons. If you can only find waxed ones, scrub them under hot water with a vegetable brush before zesting to remove the food-grade wax coating.

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Wine Pairings

• The Regional Match: Lacryma Christi del Vesuvio Bianco. A volcanic white wine from the slopes of Mt. Vesuvius; its mineral saltiness balances the sharp acidity of the lemon.
• The Floral Choice: Vermentino. Known for its citrusy and saline notes, it mirrors the lemon and olive oil perfectly.