Tagliatelle with crab meat
4 servings
30 minutes
Crab meat tagliatelle is an elegant dish of Italian cuisine that combines the delicate texture of fresh pasta with the refined taste of seafood. The origin of tagliatelle traces back to the Emilia-Romagna region, where the art of pasta making has reached perfection. In this recipe, juicy white and rich brown crab meat is combined with a fragrant mix of onion, garlic, and fresh pepper, creating a harmonious balance of flavors. The ease of preparation makes this dish an ideal choice for both festive occasions and cozy home dinners. Olive oil and fresh parsley complete the composition, highlighting the natural sweetness of crab meat. Served hot with a light touch of sea salt and freshly ground black pepper to fully reveal the depth of flavor. Enjoy true gastronomic luxury as if in sunny Italy!
1
Divide the dough into two parts. Place the two parts on a floured surface and roll out to the thickness suitable for your pasta machine. Dust the strips with flour and pass them through the machine until the dough strips are smooth, flat, and even. If the strips become too long, cut them in half.
- Fresh pasta dough: 450 g
- Sea salt: to taste
2
Cut the strips of tagliatelle using a pasta machine and hang them on a floured rolling pin.
- Fresh pasta dough: 450 g
3
Finely chop the onion, garlic, and pepper. Heat oil in a pan over low or medium heat, add the onion, garlic, peppers, season with salt and pepper, and wait for the vegetables to start softening. Add the finely chopped brown crab meat, mix, then add the peeled white crab meat and parsley. Remove the pan from heat and keep warm.
- Onion: 2 pieces
- Garlic: 2 cloves
- Fresh red bell pepper: 2 pieces
- Olive oil: 3 tablespoons
- Salt: 2 teaspoons
- Ground black pepper: to taste
- Brown crab meat: 70 g
- White crab meat: 300 g
- Chopped parsley: 6 tablespoons
4
Bring a large pot of water to a boil over high heat. Add salt and immediately toss in the pasta, stirring quickly and covering with a lid. Bring to a boil again. Remove the lid and slightly reduce the heat. Cook the tagliatelle for 2-3 minutes, stirring occasionally, until the dough is soft.
- Salt: 2 teaspoons
5
Dry the tagliatelle well in a colander and transfer to a large bowl. Drizzle with olive oil, gently mix, add the crab mixture, and gently mix again until the pasta is fully coated. Serve immediately. You can drizzle with olive oil again.
- Olive oil: 3 tablespoons