We started with preserved lemons. We pureed them with water and strained the mixture. We combined the lemon puree with semolina and a dash of cayenne and extruded beautiful preserved lemon shells. We blanched parsley and pureed it with ice instead of shocking it in an ice bath. The idea was smart, the process was slow. The result was a powerfully flavorful parsley water. We strained the water and combined it with semolina to extrude parsley shells. We let the shells air dry for several hours and then combined them. Both pastas became better when we combined their flavors.
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