Squid Ink Tagliolini with...Squid Ink Tagliolini with Sea Urchin and Meyer Lemon Confit

Delicate house-made squid ink pasta tossed in a rich emulsion of sea urchin butter, finished with bright Meyer lemon confit, toasted brioche breadcrumbs, and fresh chives.

Ingredients

Cooking Instructions

1. 01

   On a clean work surface, mound the '00' and semolina flours, creating a deep well in the center. Whisk the egg yolks and squid ink together, then pour into the well. Slowly incorporate the flour from the inner walls until a dough forms. Knead vigorously for 10 minutes until smooth and elastic. Wrap in plastic film and rest at room temperature for 30 minutes.

2. 02

   In a small saucepan, submerge the Meyer lemon peel strips in the extra virgin olive oil. Simmer over very low heat for 12-15 minutes until the peels are tender and translucent (confit). Remove from heat and slice the peels into fine julienne strips; reserve the fragrant lemon oil.

3. 03

   Heat 1 tablespoon of the reserved lemon oil in a small skillet over medium heat. Add the brioche breadcrumbs and toast, tossing frequently, until golden brown and crisp. Season with a pinch of sea salt and set aside on paper towels.

4. 04

   Prepare the sea urchin butter by placing half of the fresh uni (60g) and the softened unsalted butter into a small food processor. Blend until completely smooth and emulsified. Transfer to a bowl and refrigerate until needed.

5. 05

   Divide the rested pasta dough into 4 portions. Roll each portion through a pasta machine down to the thinnest setting (about 1mm). Cut the sheets into thin tagliolini ribbons (about 2mm wide) using the cutter attachment. Dust lightly with semolina and form into nests.

6. 06

   Bring a large pot of heavily salted water to a rolling boil. In a large sauté pan, heat 2 tablespoons of the lemon-infused olive oil over medium heat. Add the sliced garlic and Calabrian chili paste, cooking for 1 minute until fragrant but not browned.

7. 07

   Pour the white wine into the sauté pan to deglaze, scraping up any bits, and let it reduce by half. Turn off the heat.

8. 08

   Drop the fresh tagliolini into the boiling water and cook for exactly 90 seconds. Reserve 120ml of the starchy pasta water, then drain the pasta.

9. 09

   Add the hot pasta and 60ml of the reserved pasta water to the sauté pan. Place over low heat, add the sea urchin butter, and toss vigorously for 1 minute to create a creamy, glossy orange emulsion. Add more pasta water if necessary to adjust the consistency.

10. 10

    To serve, twirl the tagliolini into elegant nests in warmed shallow bowls. Top each portion with the remaining fresh whole uni tongues, julienned Meyer lemon confit, crispy brioche crumbs, and a sprinkle of fresh chives. Finish with a drizzle of the remaining lemon oil and flaky sea salt.