Lumachelle Pasta, Snails, Garlic, Chile, Orange, and Mint

Adapted by
Yield: 4 servings


Pasta Dough
1 kilogram 00 flour
32 ounces egg yolks
1 to 2 tablespoons water
egg wash
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic
1 pound basil-fed snails
1 cup white wine
Zest of 2 oranges
tablespoon black peppercorns
2 fresh bay leaves
2 teaspoons chili flakes
3 cups chicken stock
kosher salt
Assemble and Serve
4 teaspoons sliced garlic held in oil
12 ounces butter, cold and cubed
4 teaspoons orange zest, finely chopped
4 teaspoons chili flakes
Juice of 2 oranges
¼ cup extra virgin olive oil
½ cup grated Pecorino Romano
¼ cup finely chopped parsley
mint leaves


For the Pasta Dough:
Put flour in the bowl of a mixer fitted with dough hook attachment. In a small bowl, combine the egg yolks and 1 tablespoon water. Slowly drizzle into flour on a low speed.  Add additional 1 tablespoon water to bind, if necessary. Mix until dough readily pulls away from the sides of the bowl. Do not over work. Rest in the refrigerator for 30 minutes.

For the Lumachelle:
With a pasta machine, roll dough into 1/8-inch thick sheets. Cut into ¼-inch by 10-inch strips. Lightly brush the strips with egg wash. With a wooden dowel, about the diameter of a pencil, take the pasta strip, and begin rolling concentric circles down the length of the dowel, allowing the diameter to grow as the pasta overlaps upon itself. Roll the entire length of the strip, making sure that the overlap of the rings is consistent the entire length down the dowel. When the whole strip has been rolled, slide the pasta off of the dowel, and place upright to partially dry. This will keep the pasta from unraveling during the cooking process. The pasta should resemble the shape of a conical sea snail shell. 

For the Snails:
In a heavy-bottom sauté pan, heat olive oil on low heat and lightly warm the garlic through without browning. Add the snails and coat thoroughly. Add the white wine and reduce by half. Add the remaining ingredients, season, and cover. Cook for 45 minutes until the snails are tender. Remove from heat, cool over an ice bath, and strain. Reserve snails. Strain the liquid through cheesecloth and place back on heat. Bring to simmer, skim anything that rises, and reduce liquid by 40 percent. 

To Assemble and Serve:
Bring a large pot of salted water to a boil. Cook 20 ounces Lumachelle for 3 to 4 minutes or until cooked through. Reserve cooking liquid. In a sauté pan, lightly sweat the garlic. Add 16 tablespoons reserved snail stock, butter, and 4 tablespoons reserved pasta cooking water. Add cooked Lumachelle and reserved Snails, and cook in the pan on medium heat for 90 seconds. Add orange zest, chili flakes, and orange juice. Toss together and continue cooking 30 seconds. Finish with extra virgin olive oil, Pecorino Romano, and chopped parsley. Place the pasta in a bowl and garnish with more Pecorino Romano, a drizzle of extra virgin olive oil, and mint leaves.