Ingredients
- 2 chillies
- 1 clove garlic
- 120ml white wine
- 2 tablespoon white wine vinegar
- 200ml cream
- 100g white crab meat
- 25g brown crabmeat
- 100g Parmesan
- Lemon
For the pasta:
- 500g ‘00’ flour
- 2g salt
- 3 whole eggs
- 6 egg yolks
- 2 teaspoons olive oil
- 2 teaspoons milk
- 1 pinch saffron
Directions
- To make the pasta, sieve flour and salt onto a clean work surface. Mix all other ingredients in a bowl. Make a well in the middle of the flour and slowly knead in wet ingredients until smooth and pliable. Rest in the fridge for one hour. Roll out on a pasta machine until you reach the number one setting.
- Wash, slice and deseed the chillies and finely chop. Place in a pan with oil and fry.
- Finely chop the garlic and add. Add in the white wine and white wine vinegar and reduce by half.
- Add cream and crab meat and mix with the pasta and stir together. Add in the Parmesan and serve with a wedge of lemon.
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Tips
For a bit of texture, top with breadcrumbs toasted in clarified butter or olive oil.
