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Crab and Amalfi Lemon Tagliolini

Serves: 2

Duration: 80 minutes (+1 hour resting)

Difficulty: Intermediate

Ingredients

For the pasta dough

  • 100g ‘00’ pasta flour
  • 100g plain flour
  • 2 medium eggs
For the sauce
  • 250g white crab meat
  • 1 clove garlic, thinly sliced
  • 1 red chilli, thinly sliced
  • 3 tbsp extra virgin olive oil
  • Grated zest of half a lemon
  • 10g flat leaf parsley, roughly chopped
  • 10g dill, roughly chopped
  • 100ml vegetable stock
  • Salt and black pepper to season

Method:

Make the egg pasta dough

1. Mix the ‘00’ flour and plain flour together in a bowl, add the eggs and mix gently to form a dough, adding a little water if necessary.

2. Transfer to a lightly floured work surface and knead the dough until smooth. Wrap in cling film and leave to rest in the fridge for at least 1 hour.

3. Using a pasta machine, roll out the pasta dough until roughly 1mm thick, then cut into sheets and slice into tagliolini strips around 1mm wide. Dust with a little flour and place in the fridge .

Make the sauce

1. Put the garlic and chilli into a pan with 2 tablespoons of the olive oil. Cook on a medium heat until the garlic is golden brown and then add half of the vegetable stock.

2. Bring a pan of salted water to the boil, add the tagliolini and cook for 1 minute.

3. Drain the tagliolini, then add it to the pan with the garlic and chilli. Add the white crab meat and the remaining stock and heat through for a couple of minutes.

4. Add the lemon zest, parsley, dill and the final tablespoon of olive oil. Season with salt and pepper, and serve garnished with a little dill.

Ingredients

For the pasta dough

  • 100g ‘00’ pasta flour
  • 100g plain flour
  • 2 medium eggs
For the sauce
  • 250g white crab meat
  • 1 clove garlic, thinly sliced
  • 1 red chilli, thinly sliced
  • 3 tbsp extra virgin olive oil
  • Grated zest of half a lemon
  • 10g flat leaf parsley, roughly chopped
  • 10g dill, roughly chopped
  • 100ml vegetable stock
  • Salt and black pepper to season

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