- 3 ¼ Cup Flour
- 4 egg whites, 1 egg yolk
- 2 tbsp squid ink
- 1 ½ tsp olive oil
- 1 garlic clove, thinly sliced
- 1 pinch chili flakes
- ½ cup sweet baby peppers, stemmed, seeded, sliced, pickled in white wine vinegar and sugar then drained
- ¼ tomato sauce
- 0-8 ounces crab stock
- 8oz fresh crab meat (pref Dungeness)
- ¼ fresh basil leaves
- 1-2 fresh live Dungeness crab
- 1 white onion sliced
- 2 celery stalks sliced
- 2 carrots peeled and sliced
- 1 clove
- 1 tbsp tomato paste
- 1 cup white wine
- To make the pasta, place the flour in the bowl of a stand mixer fited with the dough hook. Beat the eggs and yolk with the squid ink and season with salt. Mix in a mixing bowl for 7-10 minutes until it is smooth and elastic. Let stand for 30 min
- Make crab broth while pasta is resting. To do so sweat onion, celery and carrot and a small amount of olive oil in a pan. Add garlic after about 5 min. Add the tomato paste and the crab shells. Cook for several minutes and then add white wine and bring to a boil. Add enough water to just cover the shells. Simmer for about 45 minutes and strain pressing on the solids to extract as much meat liquid as possible. Discard the solids and return the crab broth to a simmer. Season at the end.
- After resting, start rolling out the dough and run it through your pasta machine at the thickest setting, adding flour to reduce sticking.
- Cut rectangles of the doughin the width of spaghetti and about 10-12 inches long. Dust each rectangle with flour and roll into dough sheets. Cover with towel until ready to cook.
- Bring a large pot of water to a boil.
- In a large saute pan over medium heat add olive oil and garlic and begin to saute until it softens. Now add the chili and cook for just a second. Don't scorch the garlic or chili. Next add the peppers and cook tossing to soften. Add the tomato sauce and then the crab stock. Turn off heat and set aside.
- Drop the pasta into boiling water and give it a swirl with a spoon. Fresh pasta only takes a few minutes to cook while dry pasta will take longer. Season your pasta water.
- When the pasta is cooked, drain and reserve. Turn back on the saute pan and add the pasta to toss and coat in the sauce. Taste and adjust seasoning. At the very end add the basil and toss the pasta one last time.
Tips on how to cook a live crab: Fill a large pot about 2/3 the way full of water. Traditionally you'll also want to add about 1/4 cup of salt, but it's not necessary. Putting the crabs in head first makes it easier to deal with them. Also if you freeze them before it makes the kill easier and less painful for them. Once their claws are already in the pot and away from your fingers. Large crabs take about 15-20 minutes, while smaller crabs take about 8-10 minutes and you can tell they're done when the shells will now be bright red.
Recipe Source: LickMySpoon.com.
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