The Lemon Pasta Supper

Lemon spaghetti is one of the few dishes that is exactly as good as its ingredients. Butter, pasta water and Parmigiano make the sauce; a fresh lemon gives it acidity; the lemon oil, added off the heat, gives it perfume; and a few crystals of lemon salt at the table give it crunch and one last clean note of citrus. Each piece in this set enters the dish at a different moment, which is why none of them is redundant, and why the finished plate tastes layered rather than simply lemony.

Flour + Water Organic Spaghetti. From the San Francisco restaurant that opened in the Mission District in 2009, made with certified-organic North American semolina and extruded through bronze dies. The strands come out matte and slightly rough, so the butter-and-Parmigiano emulsion grips the pasta instead of pooling in the bowl. One pound, enough for four.

Il Boschetto Lemon Infused Extra Virgin Olive Oil. Made on the Maremma coast of Tuscany, where the Boschi family has worked with olive oil since 1961: Italian extra virgin olive oil infused with natural lemon, meant for finishing rather than frying. It carries the citrus aroma this dish needs without cream or a reduction, and afterwards it lives on for fish, salads and grilled vegetables. 200 ml.

Les Terres Blanches Fior di Sale Limone. The fine crust skimmed from the salt pans of Trapani, Sicily, blended 95 to 5 with natural Sicilian lemon powder, from the French house founded by Sonia Fanger in 2018. Strictly a finishing salt: put it in the pasta water and it disappears; add it at the table and you keep the crunch. The ceramic jar with its cork lid stays out on the counter long after the supper. 50 g.

Lello’s lemon spaghetti. Serves four; about twenty minutes.

You will need: the spaghetti, 4 tablespoons unsalted butter, the zest and 2 tablespoons of juice from one large lemon, 1 cup finely grated Parmigiano-Reggiano, 2 tablespoons Il Boschetto lemon oil, black pepper and the fior di sale.

1. Cook the spaghetti in moderately salted boiling water until just shy of al dente. Reserve at least a cup of the pasta water.
2. Meanwhile, melt the butter with the lemon zest in a wide skillet over low heat, without browning.
3. Lift the spaghetti into the skillet with about half a cup of pasta water and toss over medium-low heat for thirty seconds.
4. Off the heat, add the Parmigiano in several additions, tossing and loosening with more pasta water until the sauce is glossy and fluid.
5. Add the lemon juice and black pepper. Toss again.
6. Only now, with the pan off the heat, add the lemon oil. Divide among warm bowls and finish each with a few crystals of fior di sale.

The full edit, with the story of each maker, is on The Lemon Pasta Supper page.

The three pieces arrive standing together and tied with Lello ribbon, as pictured, packed carefully in the United States. The set is priced exactly as the three would be on their own; the ribbon, the packing and the recipe are ours. If it is a gift, add your note in the cart and we will include it.

A housewarming. The host, in place of flowers. The friend who would rather cook than go out. A birthday for someone who already has everything except a good Tuesday night. It is also a fine thing to buy for yourself.

• Flour + Water Organic Spaghetti, 1 lb (453 g). Organic North American semolina and water; bronze-die extruded; made in the United States.
• Il Boschetto Lemon Infused Extra Virgin Olive Oil, 200 ml (6.7 fl oz). Extra virgin olive oil and natural lemon flavoring; Maremma, Tuscany, Italy.
• Les Terres Blanches Fior di Sale Limone, 50 g (1.76 oz). Sicilian fleur de sel (95%) and natural Sicilian lemon powder (5%), Trapani, Sicily; ceramic jar with cork lid.
• Presented tied with Lello ribbon, not boxed. Serves four as a main course.
• Allergens: the spaghetti contains wheat and is made in a facility that uses eggs.
• Not included: lemon, butter, Parmigiano-Reggiano, black pepper.

How many does it serve? One pound of spaghetti feeds four as a main course, or six as a first course. The oil and the salt outlast the pasta by months.

What else do I need? A lemon, butter, Parmigiano-Reggiano and black pepper. Nothing that needs a special trip.

Does it come in a box? No. The three pieces are tied together with Lello ribbon and packed securely for shipping; the photograph is the presentation.

Can I send it straight to someone? Yes. Enter their address at checkout and add your note in the cart.

How long does it keep? The spaghetti and the salt keep for well over a year in a cool pantry. Keep the oil capped and out of the light and use it within a few months of opening; see our guide to best-by dates.

Can I swap a piece? Ask Concierge. If it can be done, we will do it.

Think of the three products as a sequence rather than a bundle. Cook the bronze-die spaghetti first and build the butter-Parmesan emulsion with pasta water. Add fresh lemon for acidity. Take the pan off the heat before adding the lemon olive oil so its aroma stays bright, then finish each bowl with the lemon fior di sale so the crystals remain distinct. That order is the reason all three pieces belong in the set.