Homemade Tagliatelle À La Lenny with Scampi

Summary

Ingredients

For the pasta dough:

• 300 g durum wheat flour
• 3 egg (s)
• salt
• 1 tablespoon olive oil
• Flour to work with

For the sauce:

• 1 bag scampi, frozen (possibly 2 s)
• 100 g shallot (s)
• 35 g butter
• 4 teaspoons curry powder, mild
• 25 g honey
• 150 ml white wine, drier
• 400 g tomatoes, peeled
• 500 ml whipped cream
• salt
• Cayenne pepper
• 60 g raisins
• 100 g pine nuts
• 1 tablespoon olive oil
• 1 small Bunch basil

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Instructions

1. For the pasta, mix the flour with 1 teaspoon of salt. Add the eggs and oil. Mix everything first and then knead into a smooth dough with your hands until it shines. Wrap the dough in a kitchen towel and let it rest for about 30 minutes at room temperature.
2. Then divide the dough into 4 pieces and roll out each piece as thinly as possible on a floured work surface with the rolling pin, then with the pasta machine.
3. To do this, first use level 1 on the pasta machine (pasta roller attachment), then level 2 and level 3 at the very end. Then the dough is nice and thin. When doing this, keep folding the dough at the sides and turning it through the machine with the open side down.
4. Straighten the pasta sheets and let them dry on a floured kitchen towel for about 30 minutes. Repeat this with all 4 parts.
5. Dust the pasta dough sheets with flour and then use the pasta attachment of the machine to cut into pasta at level 1. Then carefully hang all the pasta on the pasta dryer.
6. Cook the fresh pasta in salted water for about 3 minutes until al dente. Slightly dried ones take about 1 to 2 minutes longer.
7. For the sauce, defrost the scampi in cold water. Then loosen the shell and clean the scampi. Then chill.
8. Peel the shallots and dice them, toast them with the scampi in the butter over high heat. Quickly stir in the curry. Add honey, 100 ml white wine and the tomatoes with their juice and let boil down for 5 minutes. Top up with the cream, season with salt and cayenne pepper and simmer over a mild heat for 10 minutes.
9. Cook the raisins in the remaining white wine until all the liquid has evaporated.
10. Fry the pine nuts in olive oil until golden brown, always turning!
11. Cook the pasta in salted water until al dente and drain. Mix the raisins and pasta with the scampi sauce. Sprinkle with the plucked basil and pine nuts and serve.
12. The sauce is calculated for 4 people as a main course, as a starter it is enough for 6 people.
13. Sabine prepared this recipe as a starter in the program “The Perfect Dinner” - Day 1 in Berlin - on Monday, March 29th, 2021.

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