Winning Dish From Belazu & Leith’s Ingredient is King Competition.

This wholegrain pasta dish that is simple and fresh. The quality of the Siyez really speaks for itself in this beautiful Italian dish with a twist. It can be made vegetarian simply by omitting the crab meat.

Ingredients

For the Pasta:

100g Cracked Siyez

120g ‘00’ Pasta Flour

3 Eggs

3 Tsp. Verdemanda Extra Virgin Olive Oil (Or other young fresh Olive Oil)

Dusting of flour or semolina

 

For the Sauce:

3 Cloves Garlic

75g Sundried Tomatoes in Oil

100g White Crab Meat

5 Tbsp. Verdemanda Extra Virgin Olive Oil

1 Tsp Dried Chilli Flakes, (or half a small fresh red chilli)

Salt and Pepper

Chopped Parsley or Sage to Serve

Ingredients

For the Pasta:

100g Cracked Siyez

120g ‘00’ Pasta Flour

3 Eggs

3 Tsp. Verdemanda Extra Virgin Olive Oil (Or other young fresh Olive Oil)

Dusting of flour or semolina

 

For the Sauce:

3 Cloves Garlic

75g Sundried Tomatoes in Oil

100g White Crab Meat

5 Tbsp. Verdemanda Extra Virgin Olive Oil

1 Tsp Dried Chilli Flakes, (or half a small fresh red chilli)

Salt and Pepper

Chopped Parsley or Sage to Serve

1
  1. Finely grind the cracked Siyez into flour, using a coffee grinder or the milling attachment for a nutribullet. Grind in 15-20 second bursts, don’t let the flour become too hot. Once it becomes dusty, it is ready for use.
2
  1. In a bowl, add the ‘00’ flour to the ground Siyez, add the eggs, lightly beaten, and the Verdemanda Oil. Bring together with one hand, until it comes together to form medium soft dough. If it is a little tacky, don’t worry. Alternatively, if you have a food processor, add all the ingredients into the bowl and give it a few pulses until it resembles large grains of cous cous, then bring together by hand on the worktop.
3
  1. Knead the dough on a lightly floured worktop for 5 or so minutes until it feels elasticated and a little leathery. Form into a ball, cover with Clingfilm and allow to rest at room temperature for 15-20 minutes.
4
  1. While your dough rests, crush the garlic and chop the sundried tomatoes and parsley for your sauce. Pick through the crab to ensure there are no small fragments of shell.
5
  1. Once the dough is rested, divide it into 3 equal pieces. This makes it easier to work with. If you have a pasta machine, roll out your pasta to the penultimate setting, and use the cutting attachment to create Tagliatelle. Allow the pasta to dry on a baking sheet generously covered with semolina to stop it sticking together.
6
  1. If you don’t have a pasta machine, hand roll the first of your pieces of dough to less than 20p thickness, the thinner the better. Between rolls ensure the pasta isn’t sticking to the worktop, and try to roll the pasta long rather than wide, to create nice long strips of Tagliatelle. To cut the pasta, fold the edges into the middle to resemble a closed door. Ensure the pasta is well dusted to prevent sticking. Then fold the new edges into the middle again, dust, and fold ontop of itself, like a book. Turn the pasta so the long side faces you, trim the ragged edges, then use a sharp knife to slice along the length of the pasta at roughly 1cm intervals. Unravel each piece to reveal a piece of Tagliatelle. Allow to dry on a tray with semolina. Repeat with the rest of the pasta dough.
7
  1. Put a pan of water on to boil, heavily salted, 1tbsp salt to each litre of water. Place 1 tbsp of the Verdemanda oil in a cold frying pan with the crushed garlic. Slowly bring up to heat, do not let the garlic burn or it will become bitter. Once the garlic is heated through and smells aromatic, add the sundried tomatoes. Fry off for about 1 minute then add the chilli and the remaining oil. Turn down the heat and allow it to just keep warm.
8
  1. Once the water is boiling, place your pasta into the water and give it a good turn with a spoon to make sure it’s evenly distributed. The pasta will take around 3 minutes to cook, taste a piece, it should be ever so slightly al dente but not chewy.
9
  1. When the pasta is cooked, drain it, saving around 50ml of the water. Add the pasta to the frying pan and coat it in the sauce, add the parsley and crab, toss through gently and taste. Season accordingly. Add a tbsp. or 2 of the pasta water to slightly loosen the sauce.
10
  1. Serve with a sprinkle of parsley or sage on top.
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