House-made Pasta Recipe

Make dough

On a clean work surface mound the 00 and all-purpose flours and make a large well. Add the eggs, extra yolk, salt, and olive oil into the well. Using a fork, gently whisk the eggs and gradually incorporate flour from the inner rim until a shaggy dough forms.

Knead

Knead the dough for 8–10 minutes until smooth and elastic. If dough is sticky, sprinkle a little additional all-purpose flour (up to 1 tbs). Form into a ball, wrap tightly in plastic wrap, and rest at room temperature for 30 minutes to relax the gluten.

Roll & cut

Divide dough into 3 pieces. Flatten one piece and pass through a pasta roller starting at the widest setting, folding once and repeating twice. Gradually reduce thickness until you reach sheet setting 6 (or about 1–1.5 mm). Lightly flour sheets and cut into desired pasta shape (tagliolini or tagliatelle ~3 mm). Dust with semolina or flour and lay on a floured tray to rest while you finish remaining dough.

Prepare scallops

Pat scallops dry and reserve any trimmings. Cut half the scallops into small dice and keep the rest whole for a quick sear later. Season lightly with a pinch of salt.

Sweat aromatics

In a medium sauté pan over medium heat, melt 1 tbs butter. Add minced shallot and cook gently for 2–3 minutes until translucent but not browned. Add garlic and cook 30 seconds until fragrant.

Deglaze and reduce

Increase heat to medium-high, add the white wine and the reserved scallop trimmings or fish stock. Scrape any browned bits and reduce the liquid by half (about 2–3 minutes).

Blend scallop cream

Add the diced scallops to the pan and cook 30–45 seconds just until opaque. Remove from heat and transfer the mixture to a blender or use an immersion blender. Add the heavy cream and blend until smooth and silky. Return the blended sauce to the pan, add remaining 1 tbs butter and gently bring to a barely simmer.

Finish sauce

Stir in lemon zest, lemon juice, salt, white pepper, and chopped parsley. If the sauce is too thick, loosen with reserved pasta cooking water (up to 1/2 cup) until it reaches a glossy, sauce-like consistency. Keep warm on the lowest heat setting; do not boil once cream is added.

Cook pasta

Bring a large pot of water to a rolling boil and add 1 tbs salt. Cook the fresh pasta 1.5–3 minutes depending on thickness until al dente. Reserve 1/2 cup of pasta cooking water before draining.

Sear whole scallops

While the pasta cooks, heat a small stainless-steel skillet over high heat and add a light film of neutral oil. Pat the whole scallops dry again, season with a tiny pinch of salt, and sear 45–60 seconds per side until a golden-brown crust forms and centers are just opaque. Finish scallops with a small knob of butter (or the remaining butter from the sauce) and remove from heat.

Toss pasta with sauce

Add the drained pasta directly to the warm scallop cream sauce over low heat. Toss gently with tongs, adding reserved pasta water a tablespoon at a time until the sauce coats the pasta evenly and achieves a silky emulsion (use up to the reserved 1/2 cup). Adjust seasoning with salt and white pepper to taste.

Plate

Twirl a portion of pasta into the center of warmed plates. Place 2–3 seared whole scallops on top of each portion.

Garnish and serve

Finish each plate with a small spoonful (about 1 tsp) of caviar placed gently atop one scallop, a light dusting (about 1/3 tsp) of finely grated bottarga over the pasta, a few lemon curls, a drizzle of extra-virgin olive oil, and scatter microgreens or chive tips. Serve immediately so the caviar remains cool and the cream sauce at its best temperature.