Homemade capellini with langoustine

I propose a delicious and elegant recipe for homemade capellini with langoustines, perfect for a special meal or to indulge yourself over the weekend. These fine, handmade pasta combined with the intense flavors of langoustines and a creamy sauce will take you on an unforgettable culinary journey.

Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Number of servings: 2

Ingredients

For the pasta:
- 1 egg
- 100 g flour (preferably type 00 pasta flour)
- 1 teaspoon olive oil
- Salt, to taste

For the sauce:
- 25 g butter
- 2 tablespoons pesto rosso (sun-dried tomato sauce with olive oil and various spices)
- 100 ml cooking cream
- 2-3 langoustines (or more, to taste)
- 20 ml white wine
- Salt and pepper, to taste

Instructions

Step 1: Preparing the pasta

1. Cleaning the workspace: Ensure you have a clean space on your work surface. Gather all the necessary ingredients.
2. Forming the dough: Place the flour on the work surface, forming a small mound. Make a well in the center, like a volcano.
3. Adding the ingredients: Crack the egg into the well, add a teaspoon of olive oil and a pinch of salt.
4. Mixing: Using a fork, start to whisk the egg, gradually incorporating the flour from the edges. Continue until the dough becomes firm enough to be handled by hand.
5. Next step: Knead the dough for about 5-10 minutes until it becomes smooth and elastic. If it is too sticky, add a little more flour.
6. Resting the dough: Wrap the dough in plastic wrap and let it rest for 20 minutes. This will make the dough easier to roll out.

Step 2: Preparing the sauce

1. Cooking the langoustines: In a large skillet, melt the butter over medium heat. Add the cleaned langoustines and cook for 2-3 minutes, turning them on all sides until they turn pink and opaque.
2. Adding the white wine: Pour the white wine over the langoustines and let it boil for 1 minute. This step will add a delicate flavor and a bit of acidity to the sauce.
3. Preparing the sauce: Add pesto rosso and cooking cream, mixing well. Season with salt and pepper to taste. Let the sauce simmer over low heat for 5 minutes, stirring occasionally.

Step 3: Forming the pasta

1. Rolling out the dough: After the dough has rested, take it and divide it into 2-4 portions. Use a rolling pin to roll each portion into a thin sheet. Make sure to use enough flour to prevent sticking.
2. Cutting the pasta: Use a knife or a pasta cutter to create thin strips of capellini. Making them thinner will allow them to cook faster and absorb the sauce better.

Step 4: Cooking the pasta

1. Boiling the pasta: Boil water in a large pot, adding salt. Once the water is boiling, add the capellini and cook for 2-3 minutes until al dente.
2. Draining and mixing: Drain the pasta, reserving a cup of the boiling water. Add the pasta to the skillet with the langoustine sauce and mix well. If the sauce is too thick, you can add a little of the boiling water to thin it out.

Serving

Serve the capellini with langoustines immediately, adding a final drizzle of olive oil and, if desired, a few fresh basil leaves or grated parmesan on top. This dish pairs wonderfully with a dry white wine or an aperitif cocktail, such as a prosecco spritz.

Tips and tricks

- Flour: Choose a high-quality flour specifically designed for pasta. This will make a significant difference in the final texture of the pasta.
- Langoustine: If you don’t have langoustines, you can substitute with shrimp or even white fish, but the taste will be different.
- Vegetarian option: You can prepare the sauce without langoustines, adding only sautéed vegetables (e.g., zucchini, asparagus) for a delicious vegetarian dish.
- Holiday meals: This recipe is ideal for a festive lunch or a romantic dinner, bringing a sophisticated yet accessible touch to any meal.

Nutritional benefits

Homemade capellini with langoustines are an excellent source of protein and omega-3 fatty acids, thanks to the langoustines. Additionally, whole wheat flour can add essential fiber, and the cream sauce provides a serving of calcium. This combination is not only tasty but also nutritious.

Frequently asked questions

- Can I use whole wheat flour?
Yes, you can use whole wheat flour, but you may need to adjust the amount of water, as whole wheat flour absorbs more moisture.

- How long can I store homemade pasta?
Fresh pasta can be stored in the refrigerator for a few days or frozen for later consumption.

- How can I enhance the flavors?
You can add chopped garlic or chili pepper to the sauce to intensify the flavors.

These homemade capellini with langoustines are more than just a meal; they are a culinary experience. I encourage you to try this recipe and enjoy the final result, which will surely impress anyone who sits at your table. Bon appétit!

 Ingredients: Ingredients for pasta: egg 1 piece flour 100 g olive oil 1 teaspoon salt to taste Other butter 25 g red pesto 2 tablespoons cooking cream 100 ml langoustine 2-3 pieces white wine 20 ml salt and pepper to taste