Hand-Drawn Tagliolini with Sicilian...Hand-Drawn Tagliolini with Sicilian Red Prawns & Sea Urchin Butter

Silky handmade egg pasta tossed in a rich sea urchin and Meyer lemon emulsion, crowned with sweet Sicilian red prawn crudo and crunchy garlic-caper pangrattato.

Ingredients

Cooking Instructions

1. 01

   Mound the flour on a clean surface, create a well, and add egg yolks and whole egg. Gently whisk eggs with a fork, incorporating flour slowly until a dough forms. Knead for 10 minutes until smooth and elastic, wrap in cling film, and rest at room temperature for 30 minutes.

2. 02

   Butterfly the shelled prawns lengthwise, gently flatten between parchment paper, season with a pinch of Maldon sea salt and Meyer lemon zest, and keep chilled.

3. 03

   In a small skillet, heat extra virgin olive oil over medium. Add coarse breadcrumbs and capers, frying until golden brown and crispy (about 3 to 4 minutes). Drain on paper towels and set aside.

4. 04

   Roll the rested pasta dough through a pasta machine down to 1mm thickness. Dust lightly with flour, fold loosely, and cut into fine 2mm tagliolini ribbons. Toss gently to separate.

5. 05

   In a deep pan, combine minced shallot and Vermentino wine; simmer over medium heat until reduced by three-quarters. Reduce heat to low, add sea urchin tongues, and blend using an immersion blender until smooth.

6. 06

   Bring a large pot of heavily salted water to a rolling boil. Cook fresh tagliolini for 60 to 90 seconds until perfectly al dente.

7. 07

   Transfer pasta directly to the warm sea urchin reduction over low heat, mounting in cold diced cultured butter and a splash of starchy pasta water to create a glossy, emulsified sauce. Finish with fresh Meyer lemon juice.

8. 08

   Twirl tagliolini into warm shallow bowls. Drape the cold prawn crudo artfully over the hot pasta. Top with crispy caper pangrattato and bronze fennel fronds. Serve immediately.