Recipe

Make Croutons

1. Preheat oven to 400°F. On large baking sheet, combine bread with olive oil, garlic powder and salt and black pepper, to taste. Roast until crunchy, 15 to 20 minutes. Let cool, then pulse croutons in food processor. Put into medium bowl and set aside.
2. In separate medium bowl, whisk together 3/4 of ricotta (reserve rest for serving), lemon zest and juice, and buttermilk. It should be loose enough to coat back of spoon. Set aside.

Make Pasta and Garnish

1. Bring large pot of salted water to a boil. Cook pasta al dente, about 8 minutes. Drain and transfer to baking sheet. Cover in olive oil to prevent from sticking until we need it.
2. While pasta is cooking, let’s make garnish mix. In bowl, combine breadcrumbs, chili flakes, chives and black pepper, to taste.

Plate and Serve

1. To plate dish, take four plates and dollop some reserved ricotta in centre of each one. Grab large bowl and mix together whisked ricotta with noodles. If you’re fancy, take plating tweezers, pull up one portion and, keeping noodles straight, begin to twirl onto tweezers. You can also do this with two forks. Then, take garnish bowl and keep twirling noodles on crumbs; it should coat outside. Plate each twirled portion on ricotta dollops. Once you have noodles built, top with lemon supremes and mint.