Hand-Cut Tagliolini with Langoustines,...Hand-Cut Tagliolini with Langoustines, Amalfi Lemon, and Bronte Pistachio

Delicate hand-cut egg pasta tossed in a velvety langoustine bisque emulsion, scented with fresh Amalfi lemon zest, and finished with sweet langoustine tartare and toasted Sicilian pistachios.

Ingredients

Cooking Instructions

1. 01

   To make the pasta, mound the 00 flour on a clean wooden board. Create a deep well in the center and add the egg yolks. Using a fork, gently whisk the yolks, gradually incorporating flour from the inner walls. Once a shaggy dough forms, knead vigorously by hand for 10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.

2. 02

   Carefully peel the langoustines. Reserve all heads and shells for the sauce. Devein the meat. Finely dice 8 of the langoustine tails to create a delicate tartare, season with a drop of olive oil and lemon zest, cover, and refrigerate. Keep the remaining 4 whole langoustine tails for searing.

3. 03

   Heat 15ml of olive oil in a wide saucepan over medium-high heat. Add the reserved langoustine heads and shells, crushing them with a wooden spoon to release their juices. Toast until they turn deeply red and fragrant (about 4 minutes). Add the minced shallot and sweat until translucent.

4. 04

   Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Simmer until the alcohol evaporates and the liquid reduces by half. Add 200ml of filtered water, bring to a gentle simmer, and cook for 15 minutes. Strain the broth through a fine-mesh chinois, pressing hard on the shells to extract all essence. Set the concentrated bisque aside.

5. 05

   Roll out the rested pasta dough using a pasta machine to a thickness of about 1mm (typically the second-to-last setting). Dust with semolina, fold gently, and hand-cut into thin tagliolini strands (about 2mm wide). Toss in loose nests and cover with a damp towel.

6. 06

   In a large skillet, heat the strained langoustine bisque with a squeeze of fresh Amalfi lemon juice. Bring to a gentle simmer, then whisk in the cold cubed butter one piece at a time to create a glossy, emulsified sauce. Season with a pinch of white pepper and sea salt.

7. 07

   Bring a large pot of salted water to a rolling boil. Drop the fresh tagliolini into the water and cook for exactly 90 seconds. Transfer the pasta directly into the emulsified sauce, tossing vigorously over low heat to coat each strand perfectly with the sauce.

8. 08

   Remove the skillet from the heat. Gently fold in the chilled langoustine tartare; the residual heat of the pasta will cook it to a perfect, translucent medium-rare. Fold in half of the lemon zest and the snipped chives.

9. 09

   Quickly sear the 4 whole langoustine tails in a hot pan with a drop of olive oil for 30 seconds per side. Twirl the tagliolini into tight nests using a carving fork and place in the center of warm shallow bowls. Top each with a seared langoustine tail, the chopped Bronte pistachios, and the remaining fresh lemon zest.