2 unwaxed lemons, zest and juice
4 tsp lemon juice
20 mint leaves
salt and freshly ground black pepper
200g/7oz pasta flour
100g/3Β½oz unsalted butter
2 large organic free-range eggs
15²µ/Β½΄Η³ϊ Parmesan cheese, grated
40²µ/1Β½΄Η³ϊ Parmesan cheese, grated, plus extra for garnish
250g/9oz ricotta, drained