Tagliolini Oro di Amalfi...Tagliolini Oro di Amalfi with Saffron and Bottarga

A masterclass in coastal Italian elegance: handmade golden tagliolini bathed in a vibrant saffron-lemon emulsion, finished with the intense umami richness of cured Sardinian bottarga.

Ingredients

Cooking Instructions

1. 01

   On a clean marble surface, create a well with the flour. Place the yolks and whole egg in the center. Gradually incorporate the flour into the eggs with a fork until a shaggy dough forms.

2. 02

   Knead the dough by hand for 10 minutes until silky and elastic. Wrap in plastic film and let rest at room temperature for 30 minutes.

3. 03

   Steep the saffron threads in 2 tablespoons of warm water for 10 minutes to extract the full pigment and aroma.

4. 04

   Roll the pasta dough through a machine until translucent (setting 7 or 8). Hand-cut into thin tagliolini strands (approx. 2mm wide).

5. 05

   In a wide sauté pan, melt the butter over low heat. Add the saffron infusion, lemon juice, and half the lemon zest. Whisk gently to create a light emulsion.

6. 06

   Cook the tagliolini in a large pot of heavily salted boiling water for 90 seconds until al dente.

7. 07

   Using tongs, transfer the pasta directly into the butter emulsion. Increase heat to medium and toss vigorously, adding a splash of starchy pasta water to achieve a glossy, golden glaze.

8. 08

   Twirl the pasta into a high 'nido' (nest) on warm plates. Garnish with the remaining lemon zest, minced chives, and a generous shaving of bottarga. Finish with a drizzle of premium olive oil.