Handmade Saffron Tagliorini (Angel
Hair
pasta) with Dungeness Crab Essence From Chef Michael Rossi
Ingredients For the
Pasta
5 each
Egg yolks
2 ½ cups
All purpose flour
pinch
Saffron, dissolved in 1 tbsp. of ice water
For the Sauce
1 tbsp.
Butter
1 tbsp.
Shallot, chopped
2 lbs.
Fresh Dungeness Crab meat, reserving half to fold into pasta
½ cup
White wine
2 cups
Heavy Cream
To Taste
Salt and Pepper
Preparation Pasta
Place the flour on a wooden board, and
make a well in the center.
Pour the eggs into the well and add the
saffron that has bloomed in the ice water.
Using a fork, mix the liquids well.
Slowly begin to draw in the dry ingredients with your fingers.
Knead the dough until it is elastic (about
5-8 minutes).
Cover it with a damp cloth or plastic and
let it rest for 15 minutes.
Cut the dough into small pieces, depending
upon your pasta machine, and flatten them with your hand or a rolling pin.
Lightly dust the dough with flour and roll
it through the machine, starting with the highest setting and gradually
decreasing the thickness until the pasta is thin and ready to be cut into
“angel hair”.
You can do this by hand or you can use the
attachment you have for your machine.
Lightly dust the pasta with flour after it
has been cut, keeping it from sticking together.
Sauce
Heat
the butter in a medium sauce pan over medium heat until lightly browned
and sauté the shallots until translucent.
Add the Dungeness Crab meat and lightly
sauté for 1 minute.
Add the white wine and allow to reduce by
¾.
Finally add the cream and allow to reduce
by ½. Season to taste with salt and pepper.
Place in blender and using a hand mixer,
puree until smooth.
To Serve
Bring a medium sauce pot filled with
salted water to a boil.
Cook the fresh Saffron pasta for 2-3
minutes and place in sauté pan with Dungeness Crab sauce.
