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Thin Noodles with Blue Crab and Mustard Greens


For the thin noodles:

3 cups durum flour

1 tablespoon extra virgin olive oil

6 eggs

For the pasta:

1 egg, whisked

½ lemon, juiced

Colatura di Alici (Italian fish sauce made from anchovies), to taste

1 batch thin noodles

1 tablespoon butter

2 ounces blue crab meat, picked over for shells

3 tablespoons mustard greens, washed, stemmed, and finely chopped

Black pepper

2 tablespoons Piave Vecchio cheese 



Make the thin noodles:
  1. In a food processor, mix flour and olive oil. Add 1 tablespoon water. Slowly add in eggs, pulsing if necessary to incorporate into dough. If dough appears too dry, add more water, 1 tablespoon at a time.
  2. Remove dough from food bowl and knead for 5 to 10 minutes. Wrap in plastic and let rest at least 30 minutes. Using a pasta machine, roll to a thin spaghetti shape.
Prepare the pasta:
  1. Bring a pot of salted water to a boil. In a mixing bowl, combine egg, lemon juice, and Colatura di Alici. 
  2. Cook pasta until just undercooked, then transfer to a medium pan with a couple of spoonfuls of the pasta water. Add butter and swirl to emulsify. Add crab to pan and allow to warm through.
  3. Pour pasta with crab and butter sauce directly into bowl with egg mixture. Stir to incorporate, adding mustard greens, black pepper, and Piave Vecchio. Season with salt to taste.
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