A great pasta dish for any occasion:
Prepare a starter soup with one l of water, beef broth and the juice of half an untreated lemon. Next, add 60 to 70 g of small soup noodles, cook them in it, add a handful of very finely chopped celery and cook it in about two to three min.
Season with freshly ground black pepper and salt. Sprinkle finely chopped parsley on top of the soup distributed in hot plates and add a few very thinly sliced strips of zest from the untreated lemon for garnish and flavor enhancement.
Mackert, 2:246/8105.0
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