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Hand Cut Tagliernin, Anchovy Dashi & Yuzu Kosho, Green Ants
Recipe by Laura Sharrad
Try Laura Sharrad's Hand Cut Tagliernin, Anchovy Dashi & Yuzu Kosho, Green Ants today!
- Steps
- Ingredients
Steps
- For the Pasta Dough, combine the ingredients in a stand mixer fitted with a dough hook. If needed, add 1-2 tablespoons of water until a pliable dough forms.
- Place dough onto bench and knead for 5 minutes, until a smooth and elastic dough is formed. Wrap in cling film and rest for 30 minutes.
- For the Dashi Stock, to create the dashi stock, add the bonito, wakame, sea lettuce, anchovies and water to a large saucepan. On a low heat, very lightly simmer for 10 minutes. Season with the remaining ingredients, to taste. Set aside.
- For the Anchovy Dashi Butter, blitz the bonito flakes in a high-speed blender until a fine powder forms.
- Add the remaining ingredients and blitz until a smooth butter. Set aside.
- When the pasta is ready to roll, divide the dough into 4 portions. Cover three of the portions then using a pasta machine, roll the other portion from the thickest to thinnest setting, 3 times at the first setting, folding into a book after each roll to laminate
- Once the dough has been rolled three times progress through the settings to the second last setting.
- Dust each sheet generously with semola and fold in half, then half again. Hand cut the tagliarini into 2-3mm slices. Separate and set aside on a floured tray. Repeat with remaining portions.
- When ready to serve, transfer 2 cups of dashi stock to a medium saucepan. On a medium heat, reduce the dashi for 5 minutes. Whisk in 15g of the anchovy butter and emulsify. Add more butter, to taste. Add yuzu kosho, 1 teaspoon at a time, until the flavour starts to come through.
- Meanwhile, bring the remaining dashi to the boil. Add the pasta and cook for 1-2 minutes, or until al dente. Remove the pasta from the water and transfer directly to the thickened sauce. Toss the pasta through the sauce until it starts to thicken and stick to the pasta. Add lemon juice to season.
- Prepare four pasta bowls, then using a carving fork, wind a quarter of the pasta around the fork and then transfer to a bowl. Repeat with remaining three dishes Pour the sauce around the pasta.
- To finish, grate bottarga over the pasta and garnish the top with green ants.
