
Ingredients
Pasta Dough
12 egg yolks
1 teaspoon olive oil
1 tablespoon water
2½ cups 00 pasta flour or all-purpose flour
Oyster Filling
2 shallots, minced
3 cloves garlic, minced
12 fresh local oysters, shucked with their liquor (juices) and chopped
Fresh spinach blanched, chopped, and excess water squeezed out so spinach equals 1 cup
½ cup Grana Padano, grated
Olive oil for garnish
Lemon zest for garnish
Smoked almonds, chopped, for garnish
Directions
The Pasta
- Knead together all ingredients until the dough is smooth.
- Let dough rest 1 hour.
Filling
- On medium-low heat, sauté shallots and garlic until tender. Remove from heat.
- Mix all filling ingredients together other than garnishes and chill for one hour.
- Roll out pasta dough gradually to thinnest setting. Spoon oyster filling by the teaspoon onto the dough, spaced 1 inch apart. Brush water on top sheet of pasta and lay over top. Seal with your fingers, making sure there are no air bubbles. Place on a baking sheet with flour and keep chilled until ready to cook.
- Bring a stockpot of salted water to a boil. Cook pasta for 1−2 minutes. Strain and serve with olive oil, lemon zest, and smoked almonds. (An alternative sauce to the olive oil is browned butter with parsley.)