Saffron Pappardelle with Langoustine...Saffron Pappardelle with Langoustine and Shaved Bottarga

Hand-cut saffron silk ribbons tossed in a bright emulsion of Vermentino and cultured butter, finished with butter-poached langoustines and the briny depth of Sardinian bottarga.

Ingredients

Cooking Instructions

1. 01

   On a clean work surface, mound the flour and create a deep well. Pour the egg yolks and bloomed saffron water into the center.

2. 02

   Gradually incorporate the flour into the liquid using a fork. Once a shaggy mass forms, knead by hand for 10 minutes until the dough is silky and elastic. Wrap in film and rest at room temperature for 30 minutes.

3. 03

   Roll the pasta dough through a machine to the thinnest setting (usually 8 or 9). Hand-cut into wide ribbons roughly 2cm across. Dust with semolina and set aside.

4. 04

   In a wide sauté pan over medium-low heat, melt 50g of butter. Gently poach the langoustines for 2 minutes until just opaque. Remove langoustines and set aside.

5. 05

   Deglaze the same pan with Vermentino, reducing by half. Whisk in the remaining butter and minced preserved lemon to create a glossy emulsion (burro fuso).

6. 06

   Cook the pappardelle in boiling salted water for approximately 90 seconds until al dente. Transfer directly into the butter sauce.

7. 07

   Toss the pasta vigorously with a splash of pasta cooking water to create a creamy coating. Fold in the chives.

8. 08

   Plate the pasta in twirled nests. Top with three langoustines per plate. Use a microplane to shave a generous cloud of bottarga over the top and finish with a pinch of Maldon salt.