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Homemade Herb Tagliatelle & Vermouth sauce with Crayfish
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
Herb Tagliatelle:
- 100 g semoule (wheat semolina)
- 300 g pasta flour, type 00
- 4 eggs
- 2 tablespoons fine olive oil
- 1 large pinch of salt
- Young leaves of fresh herbs and flower petals (e.g. chervil, parsley, salad burnet, rocket, basil, thyme leaves and flowers, capuchin greens and flowers, daisy petals)
Vermouth sauce:
- 5 small shallots
- 2 tbsp butter
- 2 tbsp flour
- 120 ml vermouth, or alternatively Prosecco or champagne
- 300 ml fish stock
- 250 ml cream
- a pinch of salt
- 1 tbsp freshly squeezed lemon juice
- black pepper, freshly ground
- 200 g crayfish, pre-cooked
- a handful of fresh basil leaves
Instructions
Herb Tagliatelle:
- Mix the wheat semolina with the flour in a large mixing bowl. Add the eggs, olive oil and salt and knead with the dough hooks. Continue to knead vigorously with your hands until you have a smooth dough. Shape into a ball and leave to rest in the fridge for 30 minutes, wrapped in plastic wrap.
- Meanwhile, chop the herbs, wash them gently, spin them dry and spread them out on a clean kitchen towel.
- Divide the dough into 4 pieces. Roll out an oblong sheet from each piece. Either with a rolling pin or a pasta machine.
- Dust the work surface with flour and place a sheet of dough on it. Scatter the herb leaves and gently press half of them onto the first pasta sheet. Then place a second strip of dough on top and gently roll it tightly with the rolling pin. Now either turn the double piece of dough through the pasta machine again or continue to roll it out thinly with the rolling pin. Using the pasta machine, attach the tagliatelle attachment and run the dough sheet through it. Alternatively, cut narrow strips with a sharp knife. Process the remaining two pieces of dough in the same way.
- Hang the tagliatelle to dry, e. g. over a wooden board or on a wire coat hanger.
- Cook the tagliatelle in boiling salted water for 3-4 minutes until al dente.
Vermouth sauce & finalising:
- Finely chop the shallots. Melt the butter in a pan, sauté the shallots in it until translucent, dust with the flour, sweat, deglaze with the vermouth and reduce by half. Add the fish stock and the cream and simmer gently for 18-20 minutes.
- The tagliatelle are already waiting to be cooked in boiling salted water until al dente.
- Season the sauce with the lemon juice, salt and pepper and whip with a hand blender until frothy. Add the crayfish and leave to infuse briefly. Drain the tagliatelle, arrange on warmed plates and pour over the vermouth sauce.
- Cut the basil leaves into strips and decorate the tagliatelle with them.
Recipe: Heike Meyers
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