Tagliolini al nero, king crab, vin jaune

Adapted by StarChefs.com
February 2021
Yield: 8 servings


1 cup Kewpie mayonnaise
4 teaspoons lemon juice
2 tablespoons black truffle paste
2½ tablespoons vin jaune
Tagliolini al Nero:
1¼ cups all-purpose flour
10 egg yolks
1 tablespoon squid ink
Olive oil
To Assemble and Serve:
(Yield: 1 serving)
¼ cup cleaned king crab
2 teaspoons sliced scallions, plus more to garnish
Good-quality olive oil
3 pinches of equal parts parsley, tarragon, dill, chervil, and chive batons


For the Dressing

Add all ingredients to a mixing bowl and stir to combine.

For the Tagliolini al Nero

To a stand mixer fit with a paddle attachment, add flour. While running on medium speed, in 3 separate batches, gradually incorporate eggs and squid ink until dough is formed. Transfer dough to a clean work surface and knead 8 to 10 minutes, adding flour and water as needed, until dough springs back when you press a finger into it. Let dough rest 30 minutes. Using a rolling pin, flatten the dough enough to pass through the widest setting on your pasta roller. Pass the dough through the roller, once at each setting, until your sheet is 1/16 inch thick. Cut 9-inch-long sheets and run them through the tagliolini or spaghetti cutter of your pasta roller.

Blanch the pasta in salted water for 1½ minutes, then shock in ice water. Transfer noodles to a bowl and toss with olive oil to prevent sticking.

To Assemble and Serve

Toss ¾ cup Tagliolini al Nero with crab, scallions, and enough Dressing to coat, about ¼ cup. Transfer to a serving plate and top with a drizzle of olive oil, herbs, and scallions.