Seafood Pappardelle

When I was on family holiday over the summer I had bought some lemon olive oil from Ojai. One of the most delicous olive I’ve had. On a surprise turn of events my family decided to visit us again — I hadn’t used the olive oil since I tired it as I wanted to share it with family. As you do whenever you get something amazing. So keeping the olive oil in mind I made this seafood pasta — because lemon and seafood are a match made in heaven.

I also made the pappardelle from scratch using the lemon olive oil as the fat in the pasta along with the eggs. It’s a fairly easy pasta recipe. But could easily turn into a weekend project dinner. I used “00” flour but you can easily make it with all-purpose flour but the eggs used will be 2 whole eggs with 6 egg yolks instead of the 3 whole eggs and 5 egg yolks needed for the “00” flour.

Of course, this can be made with just regular olive oil as well. Or you could make your own lemon-infused olive oil — just cut the lemon peel into long strips and in a medium saucepan add in the olive oil and lemon peel warm the oil for 10 minutes — make sure it doesn’t come to a boil. Strain and cool until ready to use.

I used shrimp and mussels in my pasta — but feel free to use seafood of your choice.

Ingredients

• 2 cups “00” flour
• 1 cup semolina
• 3 whole eggs
• 6 egg yolks
• 3 tablespoon lemon oilve oil
• 1 lbs shrimp (large)
• 1/2 lbs mussels
• 1 large lemon
• 1 bunch basil
• 4 to 5 garlic cloves
• 1 San Marzano can tomatoes (28 oz)

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Directions

1. On a clean counter top measure out 2 cups of “00” flour and in a seperate bowl crack the eggs and add in the egg yolks.
2. Make a well in the middle of the flour, big enough to add in all the eggs and yolks.
3. Pour in the eggs and a tablespoon of lemon olive oil and a big pinch of salt.
4. With a fork slowly start to beat the eggs — once you start beating the eggs the flour on the sides of the well will start to get incorporated.
5. Don’t panic if the well breaks — just use your hand and start kneading everything together. (I know, the well breaking can be very anxiety ridden — don’t let it get the better of you.)
6. Once you’ve incorporated the flour and eggs — knead the dough for 10 minutes. Using both hands (using one hand at a time) fold and roll in a heart shaped pattern. (If that seems difficult just go up and down — fold and roll and again.)
7. Once the dough is formed — it should be springy — as in if you poke it it should bounce back to it’s shape.
8. Wrap it in cling wrap and rest for an hour at room temperature.
9. Cut the dough in 6 portions — cover the rest while working with one portion.
10. Dust the portion with a big pinch of semolina on both sides and roll and fold the dough — bust out your pasta maker and set it at 8 or the largest setting pass the dough through 3 times each time folding it in half. Make sure to dust it with semolina if it feels sticky.
11. Pass it through once at every setting after the 3 times at the largest until you get to the second to last setting — you should be able to see your hand through the pasta.
12. Dust it with semolina on both sides before gently folding it (you want to dust in semolina before you fold so it doesn’t stick to itself when you cut the pasta) into about a 4 inch fold and cut 1/2 inch even noddles.
13. Open each strand of noddle and dust them (if needed) in semolina and keep them aside on on a baking tray or whatever tray you like. (You can make small piles of pasta nest if you like.)
14. Set a pot of water to boil for the pasta and generously season with salt.
15. While the water boils — in a dutch oven add the can of San Marzano tomaotes — bring it up to a simmer and add 2 tablespoon of lemon olive oil.
16. While your sauce cooks slice the garlic in thin slices and add them to the sauce along with some basil and a pinch of salt.
17. If there are any whole tomatoes left crush them with the back of a wooden spoon.
18. Clean and add in your seafood — it shouldn’t take more than 3 minutes for the shrimp to cook and mussels to open.
19. Cut the heat off the dutch oven and boil the pasta for no more than 3 minutes.
20. Add your pasta to the seafood and sauce mixture with a half cup of pasta water — give it a gentle but good toss so everything gets incorporated.
21. Let it sit for 5 minutes before serving or stuffing your face.

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