Fettuchine with langoustine tails and peas
What you need:
...for the pasta:
150g coarse durum flour
150g fine durum flour
4 egg yolks
Knead all ingredients together that you have a uniform dough. Wrap it in foil and leave in the fridge for at least an hour.
In this process, don't use extra durum flour as it will spoil the dough.
Cut the dough in 4 pieces. Run each piece 4 times through the pasta machine on the widest gap. (no.0) Each time folding the dough i half. Now make the gap in the pasta machine smaller (no.3) and run each piece through a single time. Now you shall put a little durum flour on the table and slightly dip the pasta plates in the flour that they do not stick together when you fold them and set aside for the final run in the actual pasta slicer (tagliatelle/fettuchine)
Run each plate through and carefully put each portion on a stick to dry (and not stick together) until they are going to be used.
...for the mains:
500 g homemade fettuccine
300g langoustine tails
2-3 cloves garlic
2 tablespoons concentrated tomato puree
6 sprigs thyme
1/2 dl cognac
2.5 dl cream
1 tablespoon lemon or lime juice
1/2 bottle of white wine
1/2 liter of water
100g peas (frozen)
Remove the langoustine tails out of the shells.
Devein the tails and set aside
Heat oil in a large saucepan
Add the lobster shells in and let fry for 10 min..
Add the chopped fennel, garlic and shallot.
Let fry for 5 min.
Add the tomato puree, thyme and cognac.
Carefully put a lit match to the edge of the pan so that the alcohol burns off.
Pour in the white wine and water.
Let simmer for 20 minutes.
While this happens...Boil the pasta for 3-4 min in salted water
Back to sauce...
Blend it all in a food processor or mixer and then run the soup through a sieve.
Pour the stock back into the pot and boil again.
Let boil till there are approx. 2.5 dl left.
Pour in the cream and let the sauce boil until it is slightly creamy.
Season with a little lemon juice, salt and pepper.
Add the peas
Mix in the cooked pasta and langoustine tails in heated plates
Serve possibly with some trout roe for a salty kick