Time to pull out the pasta maker. This delicate crab meat comes together forming a vibrant aromatic sauce that carries a subtle tone of sweetness from the zucchini and grape tomatoes, allowing a hint of intense red chili to infuse the dish. I chose homemade Tagliolini slightly thicker than spaghetti and thinner than tagliatelle. When cooked its taste is delicate and texture is soft.
Crab with Homemade Tagliolini Pasta
CUISINES: New American
SERVING: 2 People
TIME: 1 hr 25 min
- 【 Pasta 】
- ½ cup All-purpose flour
- 3 medium Egg
- 1 tsp Olive oil
- ¼ cup Water, room temperature
- 【 Crab Sauce 】
- 1 medium Red chili peppers, diced
- 2 cloves Garlic
- 1½ cups Grape tomatoes
- 1 medium Zucchini
- 1 bundle Fresh parsley
- 1 tbsp Olive oil
- 1 cup Crab meat, canned
- ⅓ cup White wine
- ½ tsp Ground salt
- ¼ tsp Ground black pepper
- ⅓ cup Water
- 1 tbsp Olive oil
With a stand mixer, use a dough hook blade. Add flour into the mixing bowl.
In a small bowl, beat eggs with a fork.
Add olive oil and water to eggs and continue beating, then add to the mixing bowl.
Mix until the dough becomes smooth.
Remove from the mixer and shape dough into a ball. Place in a glass bowl and cover with plastic wrap. Let rest for 1 hour.
Knead the dough slightly and flatten.
Use a pasta maker on the widest setting, pass the dough through it.
Double the dough in half and continue to pass dough through the maker three more times.
Change to the second-widest setting and feed dough through two more times.
Repeat until dough passes through the thinnest setting.
Place on a floured counter, and flour each side of the dough. Let sit for 10 minutes.
Switch settings to a flat noodle or tagliatelle setting and feed through to cut into pasta noodles.
Sprinkle flour on final pasta noodles.
Cut in thin strips then thinly dice red chili pepper.
Mince the garlic and cut the cherry tomatoes in half.
Thinly slice the Zucchini (julienne) into thin strips.
Finely chop parsley.
Heat approximately 1 tbsp of olive oil in a skillet.
Then add garlic, red chili, and crab meat.
Stir a bit before adding tomatoes and white wine.
Flambé, cook until the wine reduces a little.
Place the zucchini, parsley, salt and cracked black pepper, and a ⅓ cup of water. Stir and leave to cook for a further 3 minutes.
In a medium stockpot, fill ⅔ of the pot with water, add salt and bring to boil.
Add the freshly made pasta and cook for approx 3 minutes.
Drain the pasta and add to the skillet with the crab sauce gently combine.
Drizzle with olive oil.