Recipe: Spanish smoked paprika tagliolini, piedmont hazelnut, spanner crab

By Ormeggio at The Spit

Smoked paprika pasta dough

Ingredients

• 500 gram Flour ?00?
• 225 gram Semolina
• 60 gram smoked Spanish paprika
• 200 gram whole egg
• 240 gram egg yolk
• 40 gram Tomato concentrate paste

Method

1. Combine all the ingredients on a bowl with the paddle
2. Turn to speed 2 and knead for 2 to 3 minutes, until a dough ball is formed.
3. Remove dough from bowl and hand-knead for 2 to 3 minutes. It should not stick to your fingers or fall apart.
4. Wrap dough in plastic wrap and put in the refrigerator for a minimum of 1 hour (this step is important).
5. Remove dough from refrigerator and let it rest for 15 minutes. Using your hands, roll dough into a log, about 12 inches long.
6. Cut log into 8 slices, then flatten each piece slightly. Spread slices out so they aren’t touching and cover with plastic wrap.
7. Using the widest setting (1 on the Kitchenaid), turn mixer to speed 2 and taking one piece of the flattened dough, feed through rollers. Fold dough in half & roll again. Repeat 3 more times, lightly dusting the sheet of pasta in between each rolling if it feels the slightest bit sticky.
8. Move adjustment knob to setting 2 and feed the dough sheet through the rollers once.
9. Continue to increase roller setting until one number less than spaghetti.
10. Separate sheets once desired thickness is achieved with a thin towel or piece of plastic wrap dusted with flour, so the dough doesn’t dry out too much.
11. To cut the tagliolini, exchange the Pasta Roller Sheet spaghetti attachment for the cutter attachment. Run each sheet through the cutter.
12. After cutting each sheet, dry on a tray with a bit of semolina sprinkled. Dry for a minimum of 10 minutes separating the strips of pasta as best you can, so they aren’t touching.

Capsicum water

Ingredients

• 10 red capsicum

Method

1. Set the oven at 140?C.
2. Wash the capsicum over running water, pat dry and spread with vegetable oil. Place them in oven tray and sprinkle salt on top.
3. Bake for 1 hour until start to caramelise. Transfer the cooked capsicum to a chinoise sieve and let them to release their natural water
4. Keep the baked capsicum for other purposes.

Hazelnut puree

Ingredients

• 250 gram Piedmont toasted hazelnut (best quality possible)
• 300 gram Water
• 40 gram Hazelnut oil
• 5 gram Apple vinegar
• Sea salt

Method

1. Blend the hazelnuts with the hazelnuts at maximum speed on the thermomix for few second until a raff size. Leave to rest in a container overnight.
2. Blend all the ingredients together with the blender at maximum speed until a smooth texture.

Other ingredients

Ingredients

• 1 packet (150g) Spanner crab cooked meat (Fraser Isle)
• 1 bunch Chives

Plating

1. In a tall pot, bring one liter of water with 3 tablespoons of fine salt to a boil.
2. Add the pasta and stir. Cook for 2 minutes.
3. Using a colander with a bowl underneath to keep some of the water, transfer the tagliolini directly to the pan with the capsicum water.
4. With the fire at high heat cook for another minute stirring with the help of fine tongues to release the starch so starts emulsifying the sauce.
5. Add more pasta water as necessary until it gets that perfectly saucy texture.
6. Remove the pan from the heat, add one spoon of butter, a bit of extra virgin olive oil and toss them moving the pan so helps to finish to emulsify.
7. Taste it in case salt is missing and transfer the pasta to the center of the plate with the tweezers rolling to form a nest on top of the hazelnut puree and leaving a space to put the crab meat on top.
8. Glaze with the liquid remained on the pan and grate the whole hazelnuts until is covered.
9. Sprinkle some chopped chives on top.

Recipe provided by Ormeggio at the Spit