Homemade Tagliatelle all’ Aragosta Recipe

Tagliatelle all’Aragosta Recipe

Fresh Homemade Tagliatelle all’Aragosta Recipe

5 out of 5
stars based on 1 ratings.

Tagliatelle all' Aragosta Recipe from Paggi Pazzo

Tagliatelle all’Aragosta Recipe
Published: December 25, 2013

Prep time: 1 hour 15 min
Cook time: 30 min
Total time: 1 hour 45 min
Yield: 8 servings
Calories per serving: 700
Fat per serving: 17.1g


  • 1 (1 1/2 – 2 lbs.) lobster
  • 1 3/4 cups Antico Molino flour tipo 00
  • 1 3/4 cups Moretti Semolina Flour
  • 4 eggs
  • 6 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 16 ounces diced tomatoes (San Marzano)
  • 1/2 cup fresh parsley
  • 1 shallot
  • 2 garlic cloves

Cooking Directions

  1. To make pasta dough, place flour on cutting board, counter, or large bowl and shape into a volcano with an opening in the middle. Crack eggs into middle of flour (removing shells) and add 2 tablespoons of olive oil and 1 teaspoon of salt
  2. Slowly beat and stir eggs in a circular motion while slowly including flour into egg mix. After several minutes, egg and flour will come together creating greater consistency and become soft like dough mixture. Once thicker, use hands to press remaining flour into dough and push, flatten, and kneed until ready (add water to mixture if necessary)
  3. Take pasta dough and cover with large bowl for 30 minutes or put in plastic wrap and put in fridge
  4. To prepare sauce, chop garlic and shallot into pan with 4 tablespoons of olive oil and salt and pepper, let simmer for 3-5 minutes and then add finely chopped fresh parsley and saute for another 10-15 minutes
  5. Add San Marzano crushed tomatoes and slowly cook for 30 minutes at low heat before adding chopped lobster meat
  6. To make tagliatelle, take pasta dough and flour on both sides, then use hands to flatten. Add dough to machine at highest level continue to put pasta back in machine until pasta thins, flouring lightly on both sides
  7. Add dough through pasta tagliatelle setting and then place on cutting board to rest, lightly covered with flour (for best results, freeze pasta over night). For immediate cooking, boil water and then add pasta for 2-3 minutes
  8. Add pasta to sauce, stir then ready to serve

Let it Rip!

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