Brixham Crab Tagliolini.
Ingredients
60g Brixham crab (check crab for shells)
6x. Datterini tomato, cut in half
1x Lemon wedge juiced into the pasta
10g Olive oil
20g Butter
120g Tagliolini portion
1g Sea salt
1g Togarashi chilli
MOP
- Add the crab, tomato, olive oil, butter & lemon juice to a saute pan and lightly simmer till the crab is warm and the tomato’s have softened slightly (2 minutes)
- At this point add the tagliolini to the salted boiling water and cook for 90 seconds. At this point remove the tagliolini from the water and add to the crab pan with some of the pasta water to emulsify with the butter and olive oil. Ensure the tagliolini is evenly coated in the crab & tomato sauce.
- Serve in a large bowl and finish with togarashi chilli
Pasta Dough.
Ingredients
1kg Semola
750g Liquid egg yolks
50g Water
50g Olive oil
MOP
- Add all ingredients to the kitchenmaid mixer and mix on a low speed till the dough is combined but still crumbly
- Remove form the bowl and knead on a table till you have a nice smooth dough (10 minutes). After this clingfilm the dough and refrigerate for a minimum of 30 minutes. Do not keep the dough for more than 48 hours.
- When rolling out the dough be sure to roll it through each number on the pasta machine twice until you roll the dough through number 2.5 twice - at this point the sheets are ready to be cut
Waiters notes:
Fresh Tagliolini pasta made from an egg yolk dough served with white crab from Brixham on the south west coast, datterini tomato’s and togarsashi chilli
Allergies: Gluten, Milk, Shellfish, sesame seed.