Homemade cicatelli pasta with crab and tomato-cream sauce
5 servings
60 minutes
The recipe was shared with us by the Italian brand chef of Aram Mnatsakanov's restaurants Antonio Freza, this is how he prepares cicatelli in the restaurant Jérôme.
1
Prepare the pasta. Whisk the yolks in a mixer, then gradually add flour and pour in water. Mix the dough for 12 minutes, no more; if overdone, the dough will overheat or become too tough to roll out.
- Egg yolk: 8 pieces
- Semola (durum wheat semolina flour): 500 g
- Water: 150 ml
2
Wrap the prepared dough in plastic wrap and refrigerate for 30 minutes.
3
Take the dough out of the cold and roll it to about 3 mm thick, cutting it into small rectangles. During the process, cover all cut dough with plastic wrap to prevent it from drying out. Cut the rectangles into strips 4-5 mm wide.
4
Roll the prepared strips of dough on a wooden board, holding the strip by the edges with your ring and index fingers, while rolling the dough towards yourself with your middle finger.
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.
- Garlic: 5 clove
- Chili pepper: 5 g
- Crab meat: 250 g
- Butter: 75 g
- White wine: 50 ml
- Whipping cream 33%: 75 ml
- Tomatoes in their own juice: 375 g
- Butter: 75 g
6
Drop the pasta into boiling water for 2-3 minutes. Then immediately add it to the sauce and cook for another minute.
- Semola (durum wheat semolina flour): 500 g
