SPICY MUSSEL PASTA

Serves 1
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Directions

  1. 1Crack 24 eggs into a bowl.
  2. 2Create a well with 1 kilogram of all-purpose flour on a clean surface.
  3. 3Pour the cracked eggs into the center of the flour well.
  4. 4Add olive oil to the egg and flour mixture.
  5. 5Mix the ingredients with a fork, gradually incorporating the flour.
  6. 6Use a pastry scraper to fully combine the dough until it forms a cohesive mass.
  7. 7Knead the dough until smooth.
  8. 8Wrap the dough in plastic wrap and place it in the refrigerator to rest for an hour.
  9. 9Remove the dough from the refrigerator and cut it into smaller, manageable pieces.
  10. 10Dust the dough pieces with flour.
  11. 11Feed the dough through the pasta machine to flatten it into long sheets.
  12. 12Fold the pasta sheets and feed them through the machine again to cut them into spaghetti strands.
  13. 13Hold up the freshly made spaghetti strands.
  14. 14Trim the fronds off the fennel bulb.
  15. 15Finely chop the fennel fronds.
  16. 16Transfer the chopped fennel fronds to a container.
  17. 17Thinly slice the red chilies.
  18. 18Add the sliced chilies to the container with the fennel fronds.
  19. 19Slice the garlic cloves thinly.
  20. 20Add the sliced garlic to the container with the fennel and chilies.
  21. 21Pour olive oil into a pan and heat it over medium heat.
  22. 22Add cured meat to the hot pan and cook until crispy.
  23. 23Add the chopped fennel, chilies, and garlic mixture to the pan.
  24. 24Toss the ingredients together in the pan.
  25. 25Season the mixture with salt.
  26. 26Toss the ingredients again to combine.
  27. 27Open the bag of mussels.
  28. 28Rinse the mussels under cold running water.
  29. 29Add a pinch of salt to the mussels while rinsing.
  30. 30Drain the mussels.
  31. 31Add the mussels to the pan with the cooked ingredients.
  32. 32Add dry white wine to the pan with the mussels.
  33. 33Cover the pan with a lid to steam the mussels until they open.
  34. 34Remove the opened mussels from their shells, reserving some in their shells for garnish.
  35. 35Boil water in a separate pot for the pasta.
  36. 36Add the homemade spaghetti to the boiling water.
  37. 37Cook the spaghetti until al dente.
  38. 38Transfer the cooked spaghetti directly into the pan with the mussel sauce.
  39. 39Add the shelled mussels and any reserved cooking liquid from the mussels to the pasta.
  40. 40Drizzle with additional olive oil.
  41. 41Toss all the ingredients together to coat the pasta with the sauce.
  42. 42Serve the spicy mussel pasta on a plate.
  43. 43Garnish with fresh fennel fronds.

Ingredients

  • 24 whole eggs
  • 1 kg all-purpose flour
  • ml olive oil
  • 1 bulb fresh fennel
  • 2 pieces red chilies
  • 3 cloves garlic
  • grams cured meat
  • pinch salt
  • 1 kg mussels
  • 1 cup dry white wine

Equipment

large mixing bowlpasta makersharp knifecutting boardlarge panstrainerserving plate

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