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Recipe: Crab and Amalfi lemon Tagliolini

Ingredients for the Pasta:

100g ‘00’ flour, 100g hard durum wheat flour, 2 medium eggs.

Ingredients for the sauce:

250g White Crab meat, 1 Garlic clove (thinly sliced), 1 red chilly (thinly sliced), 3 tbsp. Extra Virgin Olive oil, grated zest of half Amalfi lemon, 10g Flat Leaf Parsley (roughly chopped), 10g Dill ( roughly chopped), 100ml Vegetable stock, salt & black pepper.

Making the Pasta:

Mix the ‘00’ flour & drum wheat flour together in a bowl, add the eggs & mix gently to form a dough, adding a little water if necessary!

Transfer to a lightly floured work surface and knead the dough until smooth. Once kneaded, wrap the dough In cling film and leave to rest in the fridge for at least 1 hour.

Using a pasta machine, roll out the pasta dough until 1 mm ‘thick’,  then cut into a sheets (20 cm) then with a knife cutting them into tagliolini (1mm\1mm).

Dust with some flour and place in the fridge.

To make the sauce:

Put the garlic & chilli in to a saucepan with 2tbsp of Olive oil, fry on a medium heat utnil the garlic is a Golden Brown then add 1/2 vegetable stock.

Bring a pan of salted water to the boil, add the Tagliolini & cook for 1 minute. Drain the tagliolini,  then add it to the garlic & chilli , add the white crab meat and the rest of the stock. Keep cooking.

Add the lemon zest, Parsley, Dill & crushed BLack pepper then add the final tbsp. of Olive oil .Transfer to a heated serving dish & garnish with Dill.

 

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