By Ormeggio at The Spit
Smoked paprika pasta dough
- 500 gram Flour ?00?
- 225 gram Semolina
- 60 gram smoked Spanish paprika
- 200 gram whole egg
- 240 gram egg yolk
- 40 gram Tomato concentrate paste
- Combine all the ingredients on a bowl with the paddle
- Turn to speed 2 and knead for 2 to 3 minutes, until a dough ball is formed.
- Remove dough from bowl and hand-knead for 2 to 3 minutes. It should not stick to your fingers or fall apart.
- Wrap dough in plastic wrap and put in the refrigerator for a minimum of 1 hour (this step is important).
- Remove dough from refrigerator and let it rest for 15 minutes. Using your hands, roll dough into a log, about 12 inches long.
- Cut log into 8 slices, then flatten each piece slightly. Spread slices out so they aren’t touching and cover with plastic wrap.
- Using the widest setting (1 on the Kitchenaid), turn mixer to speed 2 and taking one piece of the flattened dough, feed through rollers. Fold dough in half & roll again. Repeat 3 more times, lightly dusting the sheet of pasta in between each rolling if it feels the slightest bit sticky.
- Move adjustment knob to setting 2 and feed the dough sheet through the rollers once.
- Continue to increase roller setting until one number less than spaghetti.
- Separate sheets once desired thickness is achieved with a thin towel or piece of plastic wrap dusted with flour, so the dough doesn’t dry out too much.
- To cut the tagliolini, exchange the Pasta Roller Sheet spaghetti attachment for the cutter attachment. Run each sheet through the cutter.
- After cutting each sheet, dry on a tray with a bit of semolina sprinkled. Dry for a minimum of 10 minutes separating the strips of pasta as best you can, so they aren’t touching.
- 10 red capsicum
- Set the oven at 140?C.
- Wash the capsicum over running water, pat dry and spread with vegetable oil. Place them in oven tray and sprinkle salt on top.
- Bake for 1 hour until start to caramelise. Transfer the cooked capsicum to a chinoise sieve and let them to release their natural water
- Keep the baked capsicum for other purposes.
- 250 gram Piedmont toasted hazelnut (best quality possible)
- 300 gram Water
- 40 gram Hazelnut oil
- 5 gram Apple vinegar
- Sea salt
- Blend the hazelnuts with the hazelnuts at maximum speed on the thermomix for few second until a raff size. Leave to rest in a container overnight.
- Blend all the ingredients together with the blender at maximum speed until a smooth texture.
- 1 packet (150g) Spanner crab cooked meat (Fraser Isle)
- 1 bunch Chives
- In a tall pot, bring one liter of water with 3 tablespoons of fine salt to a boil.
- Add the pasta and stir. Cook for 2 minutes.
- Using a colander with a bowl underneath to keep some of the water, transfer the tagliolini directly to the pan with the capsicum water.
- With the fire at high heat cook for another minute stirring with the help of fine tongues to release the starch so starts emulsifying the sauce.
- Add more pasta water as necessary until it gets that perfectly saucy texture.
- Remove the pan from the heat, add one spoon of butter, a bit of extra virgin olive oil and toss them moving the pan so helps to finish to emulsify.
- Taste it in case salt is missing and transfer the pasta to the center of the plate with the tweezers rolling to form a nest on top of the hazelnut puree and leaving a space to put the crab meat on top.
- Glaze with the liquid remained on the pan and grate the whole hazelnuts until is covered.
- Sprinkle some chopped chives on top.
Recipe provided by Ormeggio at the Spit
Phone: 02 9969 4088
Address: D’Albora Marinas The Spit, Spit Road, Mosman