1 lemon, zest only
70²µ/2½´Ç³ú spinach
200g/7oz ‘00’ flour, plus extra for dusting
salt and freshly ground pepper
1 tbsp grapeseed oil
25g/1oz whole blanched hazelnuts
1 tbsp hazelnut oil
pinch grated nutmeg
knob of butter, to serve
4 large free-range egg yolks
15²µ/½´Ç³ú Parmesan (or a similar vegetarian hard cheese), grated
50²µ/1¾´Ç³ú Parmesan (or a similar vegetarian hard cheese), grated
150²µ/5½´Ç³ú ricotta