Handkerchief Pasta with Frutti di Mare
Servings: 6
Ingredients
Pasta
- 2 cup flour
- 1/4 cup olive oil
- 3 eggs
- 1 tsp salt
Sauce
- 1/2 lb rock shrimp deveined
- 1/2 lb salmon 1/2 inch dice
- 1/2 lb bay scallops
- 2 Tbsp olive oil
- 1/2 onion finely diced
- 1 tsp garlic minced
- 1/2 cup white wine
- 1 cup Italian whole tomato drained and chopped
- 1 pinch chili flakes
- 1 cup heavy cream
- 1 pinch saffron
- 1 Tbsp parsley minced
- salt and pepper to taste
Instructions
- In a food processor, mix all ingredients—you may need to add a few drops of water. The dough mustn’t come together but should resemble coarse cornmeal.
- Turn dough out onto dusted work table and knead the dough for a few minutes. Cover and let rest for ½ hour.
- Cut and roll the dough through the pasta roller to make wide and thin 4x4 inch sheets. Roll the fresh pasta into thin wide sheets when the sauce is ready. Cut into 4x4 squares.
- Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add rock shrimp, salmon, and scallops and cook. Stir until shrimp turns pink. Remove to a plate.
- Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add rock shrimp, salmon, and scallops and cook. Stir until shrimp turns pink. Remove to a plate.
- Cook the pasta in rapidly boiling salted water for about 3 minutes. Drain the pasta and mix with the sauce.
- Serve by placing 2 sheets of sauce-coated pasta in the center of the plate and spoon the sauce over.
Notes
Pairs with Grgich Hills Estate Chardonnay, Napa Valley - Shop now