Crab Tagliolini

For the pasta, beat the eggs with a fork and incorporate the flour gradually. When the ingredients start to bind together knead by hands with energy. Remember, during this step it is important to stretch and pull your dough while kneading to allow the flour’s gluten to start working and therefore obtain and elastic dough. After a few minutes of working it will slowly come together and result in a smooth and homogeneous dough. As not all eggs are the same, if your dough feels too sticky to your hands, feel free to add a spoon of flour, if too dry and not binding, you can add a touch of egg white left or even a splash of water.

When ready, wrap your dough in film and leave to rest for about 30 minutes, this will allow the dough to ‘relax’ and not being too elastic when shaping your pasta.

Proceed to roll the dough into thin pasta sheets. If you have a wooden board great, if you don’t a clean surface will work.

Slice the pasta into thick sheets and flatten them with a rolling pin. With the help of a pasta machine, roll the pasta out. (This can also be done by hand using a rolling pin and elbow grease as well).

It is good practice to fold your rolled pasta on itself and start over a couple of times, this process with give you a smoother and rectangular sheet that will be easier to work with at later stage.

Pass the pasta gradually from the largest setting to the narrower settings.

It is a good habit to allow your pasta sheets to dry for 5 minutes on your board before cutting it into any shapes and remember to dust with extra flour only if it feels to wet and humid on your hands.

To shape the tagliolini you have to start with a pasta sheet no longer than 30/40 cm, no larger than 20 cm and I would say about 1 mm thick (the second to last setting on a pasta machine, I like the tagliolini to retain a bit of bite when cooked).

Dust well with flour on both sides and let it dry for 5 minutes on the board. Now fold the sheet on itself from both ends lengthwise and not too tight and stop when the 2 edges meet each other in the middle (do not let the 2 overlap). With a sharp knife cut the rolled sheet into tagliolini about ½ cm thick but more than anything please please please remember that the tagliolini don’t have to be perfect to be tasty, so don’t stress to much with a measuring tape!

Now pass the blunt side of your knife under the sliced ‘tagliolini roll’ and lift them up to allow the tagliolini to open up and separate from each other. Dust with flour and use straight away or keep refrigerated.

To prepare the dressing, fry in a pan the chopped garlic and chilly in olive oil until golden, then add the crab meat. Season to taste and sizzle for just 1 minute then pour in the Prosecco DOC.

Let the alcohol evapourate then add half of the stock and let it simmer for 3 minutes.

Drop the tagliolini in salted boiling water and cook for no more than 1 minute (even less) then drain and toss directly into the pan with the crab.

Stir and toss over the heat, add the butter or an extra glug of olive oil and adjust the creaminess using either the fish stock left or the pasta water. You want to create an emulsion that is not too thick as the fresh tagliolini will keep absorbing it. Turn off the heat, stir in the chopped hearbs and check the seasoning.

Plate straight away and make sure there is plenty of sauce. Garnish with a few lemon zest and fresh leaves before you enjoy this with a sparkly glass of Prosecco DOC.

One of life’s simplest pleasure!

Recipe by Danilo Cortellini and Angelo Coassin