Crab and lemon tagliolini recipe
 Tagliolini is a slightly thinner version of tagliatelle. If you have the time, homemade pasta really is worth the extra effort. Equipment: You will need a pasta machine and pasta cutter 100g/3½oz ‘00’ pasta flour100g/3½oz plain flour2 free-range eggs 100g/3½oz ‘00’ pasta flour 100g/3½oz plain flour 2 free-range eggs 3 tbsp extra virgin olive oil1 garlic clove, thinly sliced1 red chilli, thinly sliced100ml/3½fl oz vegetable stock250g/9oz white crab meat½ lemon, zest only10g/⅓oz flatleaf parsley, roughly chopped10g/⅓oz dill, roughly chopped, plus extra for garnishsalt and freshly ground black pepper 3 tbsp extra virgin olive oil 1 garlic clove, thinly sliced 1 red chilli, thinly sliced 100ml/3½fl oz vegetable stock 250g/9oz white crab meat ½ lemon, zest only 10g/⅓oz flatleaf parsley, roughly chopped 10g/⅓oz dill, roughly chopped, plus extra for garnish salt and freshly ground black pepper Method Mix the flours together in a bowl. Add the eggs and mix gently to form a dough, adding a little water if necessary.Transfer the dough to a lightly floured work surface and knead until smooth. Wrap in cling film and leave to rest in the fridge for at least 1 hour.Using a pasta machine, roll out the pasta dough until roughly 1mm thick. Cut the dough into sheets and slice into thin strips about 3mm wide. Dust with a little flour, cover and leave in the fridge until ready to cook. To make the sauce, heat 2 tablespoons of the oil in a saucepan over a medium heat. Add the garlic and chilli and cook until the garlic is golden brown. Add half of the vegetable stock and allow to bubble. Meanwhile, bring a large saucepan of salted water to the boil, add the tagliolini and cook for 1 minute. Drain the tagliolini and add to the garlic and chilli. Add the white crab meat to the pasta with the remaining stock and heat through for a couple of minutes.Add the lemon zest, parsley, dill and remaining olive oil. Check the seasoning, garnish with a little more dill and serve. Mix the flours together in a bowl. Add the eggs and mix gently to form a dough, adding a little water if necessary. Mix the flours together in a bowl. Add the eggs and mix gently to form a dough, adding a little water if necessary. Transfer the dough to a lightly floured work surface and knead until smooth. Wrap in cling film and leave to rest in the fridge for at least 1 hour. Transfer the dough to a lightly floured work surface and knead until smooth. Wrap in cling film and leave to rest in the fridge for at least 1 hour. Using a pasta machine, roll out the pasta dough until roughly 1mm thick. Cut the dough into sheets and slice into thin strips about 3mm wide. Dust with a little flour, cover and leave in the fridge until ready to cook. Using a pasta machine, roll out the pasta dough until roughly 1mm thick. Cut the dough into sheets and slice into thin strips about 3mm wide. Dust with a little flour, cover and leave in the fridge until ready to cook. To make the sauce, heat 2 tablespoons of the oil in a saucepan over a medium heat. Add the garlic and chilli and cook until the garlic is golden brown. Add half of the vegetable stock and allow to bubble. To make the sauce, heat 2 tablespoons of the oil in a saucepan over a medium heat. Add the garlic and chilli and cook until the garlic is golden brown. Add half of the vegetable stock and allow to bubble. Meanwhile, bring a large saucepan of salted water to the boil, add the tagliolini and cook for 1 minute. Meanwhile, bring a large saucepan of salted water to the boil, add the tagliolini and cook for 1 minute. Drain the tagliolini and add to the garlic and chilli. Add the white crab meat to the pasta with the remaining stock and heat through for a couple of minutes. Drain the tagliolini and add to the garlic and chilli. Add the white crab meat to the pasta with the remaining stock and heat through for a couple of minutes. Add the lemon zest, parsley, dill and remaining olive oil. Check the seasoning, garnish with a little more dill and serve. Add the lemon zest, parsley, dill and remaining olive oil. Check the seasoning, garnish with a little more dill and serve.