It takes a while to make homemade pasta, so it is served with a special sauce-just like this delicious crab
Serving 4 servings of white cooked and picked crab meat 80 grams of brown cooked and picked crab meat 1 piece of chili, 1 tablespoon of deseed and chopped parsley, 1 tablespoon of chopped olive oil and 2 tablespoons of lemon juice Unsalted butter 50 g salt and pepper
For pasta dough, pour flour into a mixing bowl and dig a well in the middle. Pour the egg yolks into the well and start adding the flour with a fork until crumbs are formed. Or, put the flour in the food processor, turn on the power, pour in the egg yolks until crumbs form, then transfer to a mixing bowl.
Use your hands to press the crumbs together to form a dough (if not formed, add a little water). Transfer the dough to a clean surface and start kneading it with your hands for about 5 minutes until it becomes smooth and shiny. Use a rolling pin to flatten it into a 1-2cm thick rectangle, similar to the width of your pasta maker, then wrap it in plastic wrap and rest in the refrigerator for at least 30 minutes.
The pasta dough will break if it is rolled when refrigerated, so please allow time to warm it up to room temperature again and set up a pasta rolling machine.
If you are a beginner, you may need to roll the dough in two or three batches. If so, cut your pasta dough into relevant parts and store them under a wet tea towel until you need it.
Stage 1: At the widest setting, roll the dough through the machine twice. Lower the setting by one and scroll two more times, then lower the setting again and scroll two more times. Fold the dough, adjust the setting back to the widest setting, and repeat the whole process twice (this is to make the gluten into a smoother dough and get a uniform shape, making it easier to roll).
Stage 2: Starting with the widest setting, roll the dough twice in each setting until it reaches the correct thickness for the pasta, which is 1-2 mm.
Sprinkle flour on the table and dough, cut into 20 cm pieces and stack them together. Turn, and start from the shorter end to roll the layered pasta into a tube. Cut into 2 mm long strips and shake with your fingers to prevent the pasta from sticking together.
In a bowl, combine the white and brown crab meat, chili, parsley, olive oil, and lemon juice. Season with salt and pepper to taste. Refrigerate until needed.
Bring a large pot of water to a boil and add salt to make it look like mild sea water. Add the pasta and cook for 2 minutes (if using dry pasta, cook until chewy).
At the same time, add a little water to boil the pasta in another pan, add the butter, melt over a low heat, and then add the crab meat mixture.
After the pasta is cooked, remove it from the water and add it to the crab. Reserve the water for cooking the pasta. Stir the pasta vigorously in the pan for at least 30 seconds to remove the gluten. If the gluten begins to dry out, add more starchy cooking water. Continue to stir the pasta until the sauce is emulsified. If necessary, adjust the seasoning and consume immediately.
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Post time: Oct-22-2021