Fettucine Coe E Moeche
by Ling
@ 23 Oct 2013
Ingredients
40g butter
1 onion, peeled and finely chopped
8 soft shell crab, cut into large chunks
400ml tomato sauce
40g parmesan cheese
2 tbsp chopped parsley
Dills, for garnishing
Fettucine
900g flour
300g semolina flour
8 egg yolks
Extra virgin olive oil and salt, to taste
Preparation
For the fettucine: Place the flour and semolina flour onto a floured work surface and make a 'well' in the centre of the flour mixture. Add in the egg yolks, extra virgin olive oil and salt and knead with your floured hands until a dough is formed. Place the dough into a greased bowl, cover with a damp cloth and place into the refrigerator to proof for about 30 minutes. Pass the proofed dough through a pasta machine to form fettucine. Blanch the fettucine in a pot of boiling salted water until al dente. Keep warm.
Heat the butter in a sauté pan and sauté the chopped onion until fragrant. Add in the soft shell crab chunks and tomato sauce. Mix well. Add in the parmesan cheese and chopped parsley. Mix well. Add in the blanched fettucine and toss well.
Ladle the fettucine with soft shell crab in tomato sauce onto the centre of each serving plate and garnish with dills.
Serves 4
