Homemade Chicatelli Pasta with Crab and Tomato-Cream Sauce
Pasta and Pizza • Italian
Description
It is best to use Napoli tomatoes.
Ingredients
- Crab Meat 10 oz
- Crushed Tomatoes in Their Own Juice 15 oz
- 33% Cream 5 fl oz
- Parsley 10 sprigs
- Garlic 5 cloves
- Mild Chili Spice 0 oz
- Apple Wine 0 fl oz
- Butter 5 oz
- Semolina 20 oz
- Whole egg 8 pieces
- Water 5 fl oz
Step-by-Step Guide
Step 1
Prepare the pasta. In a mixer, beat the egg yolks, then gradually add the flour and pour in the water. Mix the dough for 12 minutes, no more; if overworked, the dough will become overheated or too tough to roll out.
Step 2
Wrap the prepared dough in plastic wrap and refrigerate for 30 minutes.
Step 3
Remove the dough from the refrigerator and roll it out to a thickness of approximately 3 mm. Cut it into small rectangles. During the process, cover all the cut dough with plastic wrap to prevent it from drying out. Cut the rectangles into strips 4–5 mm wide.
Step 4
Roll the prepared strips of dough on a wooden board, holding the edges of the strip with your ring and index fingers, while rolling the dough towards yourself with your middle finger.
Step 5
Prepare the sauce. Sauté garlic, chili, and fresh crab in butter, add wine and reduce, then add cream and Napoli tomatoes, a bit of butter, and mix well.
Step 6
Drop the pasta into boiling water for 2–3 minutes. Then immediately add it to the sauce and cook for an additional 1 minute until ready.
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