- 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)
Taglierini
Jose Graziosi
26th April 2011
Taglierini
For the Taglierini:
Place all ingredients into a food processor and pulse for ...
Ingredients
Method
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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
