TAGLIATELLE WITH KING CRAB, MEYER LEMON, AND BLACK PEPPER

THE NOMAD – Chef Daniel Humm

PASTA
2 3/4 cups tipo “00” flour
1 cup egg yolk
1 tablespoon extra-virgin olive oil
1 tablespoon water
1 teaspoon salt

METHOD
Mound the flour on a clean work surface. Make a well large enough to hold the egg yolks in the center. In a small bowl, whisk together the eggs yolks, water, olive oil, and salt and then pour the mixture into the center of the well. Using a fork, slowly mix the flour into the egg mixture until all the flour is blended and you have a rough dough. Knead the dough for 10 minutes or until it is smooth. Allow the dough to rest for 30 minutes. Roll the pasta dough to 1/16-inch thickness; this will be 0 on most pasta machines. Use a sharp knife or pasta cutter to cut the sheeted dough into noodles, about 1/8-inch wide.

TO FINISH
1 cup fish fumét
1/4 cup meyer lemon juice
1 pound butter
Pasta
7 ounces cleaned king crab meat
1 tablespoon fresh cracked black pepper
1/4 cup sliced chives

METHOD
Bring a large pot of salted water to a boil. in a large saucepan, combine the fish fumét, half of the lemon juice, and the butter and bring to a simmer. Add the pasta to the water and cook for just about a minute or until tender. Remove the pasta from the water and add to the saucepan with the fumét, lemon juice, and butter. Add the king crab, black pepper, and remaining lemon juice. Toss over high heat until the butter is thick and coating the pasta. Finish with chives.

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