Tagliatelle with langoustines

Niko Romito

1.5 kg of medium sized langoustines
250 g of soft plain flour
250 g saragolla flour
2 l of water
1 l of sunflower oil
extra virgin olive oil


Clean the langoustines and remove the heads and claws. Take the heads and remove the eyes, then pass them through an electric press to make a langoustine jelly.

Fill a pan with cold water, add the langoustine claws and make a stock.

Make the pasta. Make a mound with the sieved flours on a pastry board: place a third of the langoustine jelly in the middle, gradually incorporating the flour. Knead the dough vigorously by hand for about 15-20 minutes, until it gains a soft compact consistency, and leave to rest in the fridge for about 10 minutes. Roll out the dough into a thin sheet to make tagliatelle. Spread them on a floured cloth and leave them to dry thoroughly.

Heat the sunflower oil and when it reaches the required temperature, fry the tagliatelle, drain them and cook in the langoustine stock. When cooked, dress the tagliatelle in a pan with the remaining langoustine jelly. Serve on a hot plate, adding oil and the raw langoustines.