Pasta with sea urchins and lemon recipe
For the pasta: Mix the flour, 3 pinches of salt, 2 pinches of oregano, and 3 eggs. Mix with a stand mixer or by hand until a smooth dough forms. Cover with plastic wrap and refrigerate for 24 hours. Roll out the dough thinly using a rolling pin, then pass it through a pasta machine.
- 250 g of flour
- 7 eggs
- 12 sea urchins
- 1 organic yellow lemon
- 2 tablespoons of cream
- 4 cl of water
- 3 pinches of oregano
- Pepper
- Cell
- 1 handful of fennel fronds
- Mix the flour, 3 pinches of salt, 2 pinches of oregano, and 3 eggs. Mix with a stand mixer or by hand until a smooth dough forms. Cover with plastic wrap and refrigerate for 24 hours. Roll out the dough thinly using a rolling pin, then pass it through a pasta machine. Using a tagliatelle cutter, cut the pasta into 20 cm (8-inch) lengths, roll them into small bundles, and place them on a damp cloth.
- Using scissors, over a container, start at the mouth of the sea urchin and make an incision, then cut all around the urchin to open it. Remove all the black parts, leaving only the urchin coral.
- Mix the water, 4 egg yolks, and lemon zest. Squeeze the lemon juice and set aside. Place the mixture over very low heat and whisk vigorously in a figure-eight motion for 5 minutes, until the bubbles subside. Remove from the heat and pour in the lemon juice, continuing to whisk. Cook the pasta in a large pot of boiling water. Place half of the sea urchin juice in a saucepan and heat over high heat. Add the cream. Remove the pasta from the water by plunging it directly into the sea urchin juice. To serve, spoon the sabayon over the pasta, add the fennel fronds and sea urchin tongues.
Sea urchins: Using scissors, over a container, start at the mouth of the sea urchin and make an incision, then cut all around the urchin to open it. Remove all the black parts, leaving only the urchin's coral.
For the sabayon: Combine the water, 4 egg yolks, and lemon zest. Squeeze the lemon juice and set aside. Place the mixture over very low heat and whisk vigorously in a figure-eight motion for 5 minutes, until the bubbles become less pronounced. Remove from the heat and whisk in the lemon juice. Cook the pasta in a large pot of boiling water. Place half of the sea urchin juice in a saucepan and heat over high heat. Add the cream. Remove the pasta from the water and plunge it directly into the sea urchin juice. To serve, spoon the sabayon over the pasta, then garnish with the fennel fronds and sea urchin roe.
