Homemade tagliolini with arrabbiata sauce, artichokes and red Sicilian shrimp
3 servings
60 minutes
Recipe from Nino Graziano, chef of the Semifredo restaurant.
1
Prepare the pasta. Sift both types of flour into a mound on the table. Make a well in the center of the mound, pour in the yolks, egg white, add a pinch of salt and 5 ml of olive oil. Knead the dough, gradually gathering flour from inside the mound outward.
- Premium wheat flour: 175 g
- Semolina flour: 75 g
- Egg yolk: 9 pieces
- Egg white: 1 piece
- Salt: to taste
- Olive oil: 45 ml
2
Once the ingredients are combined, knead the dough well by hand, wrap it in plastic wrap, and let it rest for 30 minutes.
3
Roll out the dough thinly using a special pasta machine and cut it into tagliolini (thin flat noodles).
4
Prepare the sauce. Cut the artichoke into strips of 1–1.5 cm and fry for 2 minutes in heated olive oil until slightly crispy.
- Artichokes: 150 g
- Olive oil: 45 ml
5
Finely chop the shallots and sauté in olive oil until golden brown.
- Shallots: 1 head
- Extra virgin olive oil: 80 ml
6
Place artichokes, shallots in the pan, add capers, chili pepper, and fish broth.
- Artichokes: 150 g
- Shallots: 1 head
- Capers: 6 g
- Chili pepper: 1 piece
- Fish broth: 150 ml
7
Peel the tomatoes from the skin and seeds, chop them into small cubes, and add to the sauce.
- Tomatoes: 2 pieces
8
Clean the shrimp, leaving the tail, and add them to the sauce.
- Red Sicilian Shrimp: 3 pieces
9
Pour in the canned tomato sauce and simmer everything together for 5-7 minutes until all ingredients meld and the sauce thickens.
- Tomato sauce: 180 g
10
Remove from heat, stir in basil into the sauce, and season with salt and pepper to taste.
- Basil: 2 sprigs
- Salt: to taste
- Chili pepper: 1 piece
11
Cook the tagliolini in boiling salted water for 4-5 minutes until al dente.
12
Transfer the pasta to the pan with sauce, let it absorb the flavors, and mound it onto three serving plates.
13
Pour sauce over the pasta and place one shrimp in each plate.