Salt and boil pasta water.

Each portion (100g) of pasta requires about 1L of water, and 8-10g of salt.

If you don’t measure, taste. The water should taste like a spoonful of soup that’s just a hair over seasoned.

While the pasta water is coming to a boil, warm up the lemon sauce in a pan. Once it begins to bubble, turn off the heat and set aside until the pasta is cooking.

If the sauce feels very thick, add a spoon of seasoned pasta water and mix.

Fresh pasta can overcook easily. It will take 2-5mins.

Check it frequently by pulling a noodle out with your tongs, breaking off a piece, and tasting it.

When the pasta is perfectly cooked, return the pan with the sauce to medium high heat and add the drained pasta.

Add extra lemon zest and a healthy amount of loosely chopped Italian parsley.

Combine pasta, sauce, and garnish for about 30-60 seconds.

If your sauce is too thin/loose, either cook it, while stirring, over heat high for an additional 30-sec and/or add grated parm to thicken.

If the sauce is too thick, add a small ladle of seasoned pasta water to the pan to loosen it.

If your sauce is too scant, add 15-20g of butter per serving to increase volume.