SPICY MUSSEL PASTA

Serves 1
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Directions

  1. 1Crack 24 eggs into a bowl.
  2. 2Crack 24 eggs into a bowl.
  3. 3Crack 24 eggs into a bowl.
  4. 4Create a well with 1 kilogram of all-purpose flour on a clean surface.
  5. 5Create a well with 1 kilogram of all-purpose flour on a clean surface.
  6. 6Create a well with 1 kilogram of all-purpose flour on a clean surface.
  7. 7Pour the cracked eggs into the center of the flour well.
  8. 8Pour the cracked eggs into the center of the flour well.
  9. 9Pour the cracked eggs into the center of the flour well.
  10. 10Add olive oil to the egg and flour mixture.
  11. 11Add olive oil to the egg and flour mixture.
  12. 12Add olive oil to the egg and flour mixture.
  13. 13Mix the ingredients with a fork, gradually incorporating the flour.
  14. 14Mix the ingredients with a fork, gradually incorporating the flour.
  15. 15Mix the ingredients with a fork, gradually incorporating the flour.
  16. 16Use a pastry scraper to fully combine the dough until it forms a cohesive mass.
  17. 17Use a pastry scraper to fully combine the dough until it forms a cohesive mass.
  18. 18Use a pastry scraper to fully combine the dough until it forms a cohesive mass.
  19. 19Knead the dough until smooth.
  20. 20Knead the dough until smooth.
  21. 21Knead the dough until smooth.
  22. 22Wrap the dough in plastic wrap and place it in the refrigerator to rest for an hour.
  23. 23Wrap the dough in plastic wrap and place it in the refrigerator to rest for an hour.
  24. 24Wrap the dough in plastic wrap and place it in the refrigerator to rest for an hour.
  25. 25Remove the dough from the refrigerator and cut it into smaller, manageable pieces.
  26. 26Remove the dough from the refrigerator and cut it into smaller, manageable pieces.
  27. 27Remove the dough from the refrigerator and cut it into smaller, manageable pieces.
  28. 28Dust the dough pieces with flour.
  29. 29Dust the dough pieces with flour.
  30. 30Dust the dough pieces with flour.
  31. 31Feed the dough through the pasta machine to flatten it into long sheets.
  32. 32Feed the dough through the pasta machine to flatten it into long sheets.
  33. 33Feed the dough through the pasta machine to flatten it into long sheets.
  34. 34Fold the pasta sheets and feed them through the machine again to cut them into spaghetti strands.
  35. 35Fold the pasta sheets and feed them through the machine again to cut them into spaghetti strands.
  36. 36Fold the pasta sheets and feed them through the machine again to cut them into spaghetti strands.
  37. 37Hold up the freshly made spaghetti strands.
  38. 38Hold up the freshly made spaghetti strands.
  39. 39Hold up the freshly made spaghetti strands.
  40. 40Trim the fronds off the fennel bulb.
  41. 41Trim the fronds off the fennel bulb.
  42. 42Trim the fronds off the fennel bulb.
  43. 43Finely chop the fennel fronds.
  44. 44Finely chop the fennel fronds.
  45. 45Finely chop the fennel fronds.
  46. 46Transfer the chopped fennel fronds to a container.
  47. 47Transfer the chopped fennel fronds to a container.
  48. 48Transfer the chopped fennel fronds to a container.
  49. 49Thinly slice the red chilies.
  50. 50Thinly slice the red chilies.
  51. 51Thinly slice the red chilies.
  52. 52Add the sliced chilies to the container with the fennel fronds.
  53. 53Add the sliced chilies to the container with the fennel fronds.
  54. 54Add the sliced chilies to the container with the fennel fronds.
  55. 55Slice the garlic cloves thinly.
  56. 56Slice the garlic cloves thinly.
  57. 57Slice the garlic cloves thinly.
  58. 58Add the sliced garlic to the container with the fennel and chilies.
  59. 59Add the sliced garlic to the container with the fennel and chilies.
  60. 60Add the sliced garlic to the container with the fennel and chilies.
  61. 61Pour olive oil into a pan and heat it over medium heat.
  62. 62Pour olive oil into a pan and heat it over medium heat.
  63. 63Pour olive oil into a pan and heat it over medium heat.
  64. 64Add cured meat to the hot pan and cook until crispy.
  65. 65Add cured meat to the hot pan and cook until crispy.
  66. 66Add cured meat to the hot pan and cook until crispy.
  67. 67Add the chopped fennel, chilies, and garlic mixture to the pan.
  68. 68Add the chopped fennel, chilies, and garlic mixture to the pan.
  69. 69Add the chopped fennel, chilies, and garlic mixture to the pan.
  70. 70Toss the ingredients together in the pan.
  71. 71Toss the ingredients together in the pan.
  72. 72Toss the ingredients together in the pan.
  73. 73Season the mixture with salt.
  74. 74Season the mixture with salt.
  75. 75Season the mixture with salt.
  76. 76Toss the ingredients again to combine.
  77. 77Toss the ingredients again to combine.
  78. 78Toss the ingredients again to combine.
  79. 79Open the bag of mussels.
  80. 80Open the bag of mussels.
  81. 81Open the bag of mussels.
  82. 82Rinse the mussels under cold running water.
  83. 83Rinse the mussels under cold running water.
  84. 84Rinse the mussels under cold running water.
  85. 85Add a pinch of salt to the mussels while rinsing.
  86. 86Add a pinch of salt to the mussels while rinsing.
  87. 87Add a pinch of salt to the mussels while rinsing.
  88. 88Drain the mussels.
  89. 89Drain the mussels.
  90. 90Drain the mussels.
  91. 91Add the mussels to the pan with the cooked ingredients.
  92. 92Add the mussels to the pan with the cooked ingredients.
  93. 93Add the mussels to the pan with the cooked ingredients.
  94. 94Add dry white wine to the pan with the mussels.
  95. 95Add dry white wine to the pan with the mussels.
  96. 96Add dry white wine to the pan with the mussels.
  97. 97Cover the pan with a lid to steam the mussels until they open.
  98. 98Cover the pan with a lid to steam the mussels until they open.
  99. 99Cover the pan with a lid to steam the mussels until they open.
  100. 100Remove the opened mussels from their shells, reserving some in their shells for garnish.
  101. 101Remove the opened mussels from their shells, reserving some in their shells for garnish.
  102. 102Remove the opened mussels from their shells, reserving some in their shells for garnish.
  103. 103Boil water in a separate pot for the pasta.
  104. 104Boil water in a separate pot for the pasta.
  105. 105Boil water in a separate pot for the pasta.
  106. 106Add the homemade spaghetti to the boiling water.
  107. 107Add the homemade spaghetti to the boiling water.
  108. 108Add the homemade spaghetti to the boiling water.
  109. 109Cook the spaghetti until al dente.
  110. 110Cook the spaghetti until al dente.
  111. 111Cook the spaghetti until al dente.
  112. 112Transfer the cooked spaghetti directly into the pan with the mussel sauce.
  113. 113Transfer the cooked spaghetti directly into the pan with the mussel sauce.
  114. 114Transfer the cooked spaghetti directly into the pan with the mussel sauce.
  115. 115Add the shelled mussels and any reserved cooking liquid from the mussels to the pasta.
  116. 116Add the shelled mussels and any reserved cooking liquid from the mussels to the pasta.
  117. 117Add the shelled mussels and any reserved cooking liquid from the mussels to the pasta.
  118. 118Drizzle with additional olive oil.
  119. 119Drizzle with additional olive oil.
  120. 120Drizzle with additional olive oil.
  121. 121Toss all the ingredients together to coat the pasta with the sauce.
  122. 122Toss all the ingredients together to coat the pasta with the sauce.
  123. 123Toss all the ingredients together to coat the pasta with the sauce.
  124. 124Serve the spicy mussel pasta on a plate.
  125. 125Serve the spicy mussel pasta on a plate.
  126. 126Serve the spicy mussel pasta on a plate.
  127. 127Garnish with fresh fennel fronds.
  128. 128Garnish with fresh fennel fronds.
  129. 129Garnish with fresh fennel fronds.

Ingredients

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

Equipment

large mixing bowlpasta makersharp knifecutting boardlarge panstrainerserving plate