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Chef Craig Wallen of Convivio – New York, NY
Adapted by
August 2009
Yield: 4 Serving


3 cups water
1 teaspoon salt
½ teaspoon saffron
2 cups durum flour
1 cup 00 flour
2 cloves garlic, thinly sliced
2 tablespoons extra virgin olive oil
¼ cup white wine
Crushed red pepper
2 plum tomatoes, peeled, seeded, and diced
1 tablespoon butter
3 tablespoons sea urchin
½ cup crab meat, preferably jumbo lump crab meat
1 tablespoon chopped parsley, plus more for garnish


For the Pasta:
Put the water, salt, and saffron in a small pot and bring to a boil. Set aside and let cool for five minutes. Put the flour in the bowl of a stand mixer with a dough hook. Turn the mixer to medium low speed and slowly add the hot water until the dough starts to come together. You  may not need all of the water. Mix for five minutes; when finished the dough should be firm and come completely away from the sides of the bowl. Wrap the dough in plastic and refrigerate for at least an hour. Cut 1-inch thick pieces and hand roll long strips about the thickness of a finger. Cut into 1-ince pieces and roll off a ridged pasta board or against a fork just as you would for potato gnocchi.  

When ready to cook the pasta, bring a large pot of salted water to boil. Add the pasta and cook until the pasta rises to top, plus one minute. Reserve 2 cups pasta water. Strain the pasta and set aside. 

For the Sauce:
Sauté the garlic in extra virgin olive oil. When the garlic begins to sizzle, add the white wine, a pinch of salt, and crushed red pepper. Add the cooked pasta to the pan along with 2 tablespoons of reserved pasta water. Add the diced tomato, butter, sea urchin, crab, and parsley and bring to a simmer. Stir vigorously to incorporate the sea urchin into the sauce; it should be creamy but not too thick.

To Assemble and Serve:
Plate the pasta and sauce and garnish with additional parsley.