Summary

Ingredients

• 300 grams flour
• 1 egg (s)
• 5 egg yolks
• 1 lemon (s)
• 2 tablespoons oil
• 4 tablespoon herbs
• 2 tablespoon water

For the sauce:

• 200 g crayfish (tails, frozen or shrimp)
• 1 spring onion (s)
• 1 clove garlic
• 125 ml fish stock
• 100 ml white wine
• 1 cup crème fraîche (léger)
• 20 g butter
• Salt and pepper, white from the mill
• 1 chilli pepper (s)

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Instructions

1. Lightly whisk the egg and egg yolk with very finely chopped herbs (preferably a wide mixture of 6-8 different types), the zest of a whole lemon and salt. Then pour over the flour and knead together some oil (tasteless) and water to form a firm dough. Wrap in foil and let rest in the refrigerator for at least two hours. Then process into tagliatelle.
2. Melt some butter in a pan. Finely chop the chilli pepper, spring onion and garlic and sauté in the butter until translucent, extinguish with white wine and pour on the fish stock. Simmer for a few minutes, then turn the heat down. Put the crayfish tails in the sauce and let them get hot, but don`t let them boil anymore. At the very end, fold in the creme léger. Season with white pepper from the mill.
3. Cook the pasta very al dente, drain and then pour it into the hot sauce and let it steep for a few more minutes. Then serve with fresh herbs.