Recipe by Luigi Pomata Tagliolini di pasta all'uovo with red shrimp crudaiola, truffle perlage, wilted pachino and lemon peel
Ingredients for 4 people
For the noodles
- 320 g remilled durum wheat semolina
- 60 g seaweed flour Sea Lettuce: Ulva rigida
- 10 yolks
- 10 ml oil
For the dressing
- 1 jar of truffle perlage
- 1 jar of dehydrated white truffle
- 8 red shrimps
- 100 g cherry tomatoes
- 10 g brown sugar
- 1/2 bunch of basil
- 2 sprigs of thyme
- 50 ml extra virgin olive oil
- 50 g butter
- 1 lemon
- Extra-virgin olive oil to taste
Procedure
Mix the semolina and seaweed flour with the eggs, oil and, do not put salt as it is already contained in the seaweed.
Form a smooth dough ball and cover it with a cloth.
Let it rest in the refrigerator for 3-4 hours
Roll out the dough and make a pasta sheet, sprinkle it with semolina, roll it up and cut it into rounds so that you get noodles.
Blanch the tomatoes and remove the skin, place in a baking dish with oil, brown sugar, salt, the basil and thyme and put in the oven at 100°C for 1 hour.
Clean the shrimp, blend the heads with 50 g of oil, pass through a sieve and add 50 g of butter.
Chop the shrimp tails.
In a salad bowl put the shrimp cream, a tablespoon of truffle perlage, and the cherry tomatoes.
Cook the pasta in lightly salted water for a few minutes, drain and pour into the salad bowl.
Stir.
Dish composition
Arrange on the plate and finish with a grating of lemon peel, truffle perlage, and dehydrated truffle flakes.