Pappardelle with crab, black olives and basil emulsion
For the pasta:
- 00 flour g 750
- Durum wheat semolino g 250
- 8 eggs
- Oil cc 100
- A pinch of salt
For the condiment:
- Crabmeat g 250
- Pitted black olives g 50
- Basil cut julienne g 30
- San Marzano tomatoes, cut into cubes g 250
- A pinch of crushed red pepper
- 1 garlic clove minced
- Fresh tomato sauce cc 300
- Basil emulsion in extra virgin olive oil
- Salt q.b.
- Extra virgin olive oil cc 50
Starting from the traditional flour in a mountain with the eggs, the salt and the oil in the center, knead until dough is smooth.
Roll out the douth with a rolling pin and then cut the pasta.
In a pan heat the extra virgi oil, the garlic and the red pepper and cook. Add the crubmeat, the diced tomatoes, the tomato sauce, the olives and the basil cut into julienne strips.
In a saucepan cook g 200 of pappardelle in salted water; drain and put in the pan, mixed with the Parmisan.
Serve with a little of basil emulsion in oil, with a seal of basil leaves.