Crab and Amalfi Lemon Tagliolini

Try this deliciously fresh and zesty pasta recipe by Francesco Mazzei

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 .
  4. Make the sauce
  5. 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.
  6. Bring a pan of salted water to the boil, add the tagliolini and cook for 1 minute.
  7. 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.
  8. 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.

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Francesco Mazzei

Recipe Information

Preparation Time
1 hour resting
Cooking Time
80 min


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