Hand-Cut Tagliolini with Langoustines,...Hand-Cut Tagliolini with Langoustines, Meyer Lemon, and Pistachio Emulsion

An elegant harmony of delicate hand-stretched egg pasta, butter-poached sweet Sicilian langoustines, and a vibrant Meyer lemon reduction, finished with a raw emerald pistachio-herb emulsion.

Ingredients

Cooking Instructions

1. 01

   To make the pasta, mound the '00' flour on a marble work surface, make a deep well in the center, and add the egg yolks and whole egg. Gently whisk the eggs with a fork, gradually incorporating flour from the inner walls until a shaggy dough forms. Knead vigorously for 10 minutes until smooth and elastic, wrap in plastic, and rest at room temperature for 30 minutes.

2. 02

   Roll the pasta dough through a pasta machine to the thinnest setting (about 1mm), then dust lightly with semolina. Fold the sheet loosely and hand-cut into ultra-fine tagliolini ribbons (about 1.5mm wide). Toss gently to separate and arrange in nests on a parchment-lined tray.

3. 03

   For the pistachio emulsion, blanch the basil and mint in boiling water for 5 seconds, shock in ice water, and squeeze dry. Blend the herbs, toasted pistachios, and extra virgin olive oil in a high-speed blender until completely smooth and vibrant green. Season with a pinch of fleur de sel and set aside in a squeeze bottle.

4. 04

   In a wide sauté pan, sweat the minced shallot in 15g of butter until translucent. Pour in the white wine and half of the Meyer lemon juice, reducing the liquid by two-thirds. Whisk in the remaining cold butter, one cube at a time, to create a glossy, emulsified butter sauce. Keep warm on ultra-low heat.

5. 05

   Bring a large pot of salted water to a rolling boil. In a separate small pan, gently warm 2 tablespoons of olive oil and a splash of water over medium-low heat. Add the seasoned langoustine tails and poach incredibly gently for 90 seconds until just barely opaque and tender.

6. 06

   Drop the fresh tagliolini into the boiling water for exactly 60-90 seconds. Reserve 100ml of pasta water, then transfer the pasta directly into the warm lemon-butter sauce. Toss vigorously over low heat, adding a splash of pasta water and Meyer lemon zest to create a luxurious coating on the noodles.

7. 07

   To plate, twirl a neat nest of tagliolini into the center of a warm, shallow bowl using a carving fork. Arrange three poached langoustines elegantly on top. Dot the plate beautifully with the emerald pistachio-herb emulsion and finish with a sprinkle of lemon zest and fleur de sel.