Jill Cousin's recipe for fresh tagliatelle with bottarga
Quick and easy – the perfect pasta recipe to whip up in no time to make the rest of the week more bearable. She's a natural, from pen to fork: Jill Cousin is the co-founder of the wine shop-bookstore-grocery-paradise Provisions in Marseille, and also the author of books worth checking out – her latest, *Le vin naturel* (Natural Wine), is published by Ulmer. Naturally, she knows what's good, as evi
“It was chef Johanna Solal, who came through the Provisions kitchens in February, who introduced me to fresh pasta. Here, they are combined with smoked bottarga from Fumaisons de Groix, whose sublime products we have been selling since the opening of the grocery store, and wild fennel harvested by Marie Varenne (Fleurs d'Arles), who creates colorful flower bouquets for us every week.”
Schedule
Sift the flour, make a fairly wide well, then place the whole egg in the center along with 10 yolks and a pinch of salt.
Mix the ingredients together using a fork, then knead the dough by hand for a few minutes.
Form into a ball and wrap in cling film. Refrigerate for 1 hour. Divide the dough into 4 pieces and roll them out using a pasta machine, gradually thinning them (or, if unavailable, use a rolling pin).
Pass the strips of dough through one last time with the appropriate accessory to obtain tagliatelle (otherwise, cut them with a knife).
Spread the pasta in a large floured dish and cover with a (floured) tea towel. Set aside.
Grate three-quarters of the bottarga, and slice the rest into thin strips using a mandoline. In a mixing bowl, combine the remaining egg yolks with the ricotta and grated bottarga. Season with salt and pepper.
Bring a large pot of salted water to a boil and cook the pasta for 2 minutes. Drain, reserving some of the cooking water.
Mix the pasta and the ricotta-bottarga mixture, add a little cooking water, olive oil and continue mixing until you obtain a creamy sauce.
Arrange the pasta in shallow bowls, scatter slices of bottarga, roasted pistachios, fennel fronds and lemon zest, add a drizzle of olive oil, and it's ready!
