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.
Book a table at Fiume to try the real thing.