Jose Graziosi

Jose Graziosi

26th April 2011


For the Taglierini:
Place all ingredients into a food processor and pulse for ...


  • Taglierini
  • Pasta Dough
  • 500gr “OO” Pasta Flour
  • 9 Egg Yolks
  • 2 Whole Eggs
  • 1 tsp Olive Oil
  • 1 Pinch of Salt,
  • Crab (preferably spider)
  • Garlic (two cloves; finely chopped)
  • Chilli (one large; finely chopped)
  • 4 tbls Chopped flat parsley
  • juice from 1 Lemon
  • 250ml Olive oil
  • 250g Samphire- if in season if not;
  • 2 courgettes (diced)


For the Taglierini:

Place all ingredients into a food processor and pulse for approximately 10 times. Then place the dough onto a clean work surface and knead by hand for approximately 25 minutes, be careful not to over work the dough. Wrap the dough in cling film and put it into the fridge for 30 minutes. The pasta can now be rolled through the pasta machine to make sheets. Now get a long wooden stick and hang the pasta on it until its ready to be cut through the machine. You need to test wether it's dry enough before you put it through the pasta machine. After you have cut the taglierini you need to hang it again for approximately 10 minuites. Those are my tips to get a fresh pasta al dente.

For the Crab,

Get a saucepan, add half of the olive oil. Make sure it's not too hot. Firstly place the samphire (or courgettes) in the pan. Add the garlic, lemon juice, chillies and the fresh crab meat.

Cook the Taglierini in lots of boiling salted water and drain thoroughly
Stir the crab sauce but do not attempt to overheat it. Served with sprinkles with parsley and a good glug of olive oil.