Zafferano e Ricci di...Zafferano e Ricci di Mare Tagliolini

Hand-cut saffron-infused egg pasta tossed in a velvety sea urchin emulsion, finished with shaved Sardinian bottarga and Meyer lemon zest.

Ingredients

Cooking Instructions

1. 01

   Whisk the crushed saffron into the egg yolks and let sit for 20 minutes to infuse the color and aroma.

2. 02

   Mound the flour on a marble surface, create a deep well, and pour in the saffron-infused yolks. Slowly incorporate the flour into the yolks until a dough forms.

3. 03

   Knead the dough for 10 minutes until elastic and smooth. Wrap in plastic and rest at room temperature for at least 30 minutes.

4. 04

   Roll the pasta dough through a machine to the thinnest setting, then hand-cut into fine tagliolini (approx. 2mm wide).

5. 05

   In a chilled blender, pulse 60g of the sea urchin with the cold cubed butter and white wine until a smooth, bright orange emulsion forms. Keep cool.

6. 06

   Cook the tagliolini in a large pot of aggressively salted boiling water for approximately 90 seconds.

7. 07

   Drain the pasta, reserving 60ml of the starchy pasta water. In a stainless steel bowl set over the boiling water (off the heat), toss the pasta with the sea urchin butter and reserved water until a glossy, creamy sauce coats every strand.

8. 08

   Twirl the pasta into elegant nests on warmed plates. Top with the remaining whole sea urchin tongues.

9. 09

   Finish with a generous shaving of bottarga, Meyer lemon zest, chives, and a touch of sea salt.