Scialatielli con Aragosta al Limone


  • 1 extra large egg
  • 1/3 to 1/2 cup milk
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 2 1/2 cups flour
  • 1 tablespoon grated Pecorino cheese
  • 2 tablespoons minced basil or parsley leaves


Place egg, 1/3 cup milk, olive oil and salt in bowl of food processor and whirl until smooth. Add flour and cheese and pulse until mixture is grainy looking. Add parsley and pulse just until dough begins to leave the sides of bowl. If dough is too dry, add a little of the remaining milk until you can pinch a piece of dough between your fingers and it does not crumble.

Transfer dough to a floured surface and knead into a smooth ball. Place a bowl upside down over the dough and allow to rest for 30 minutes to relax the gluten and make it easier to roll.

Divide the dough into quarters and keep three covered while working the first piece. Flatten the dough to a four inch wide piece. Place it through the rollers of a hand crank pasta machine set to the fattest setting (#1). Set the rollers to the next fattest setting down (#2) and run the dough through again.

Use a small knife to cut 1/8 inch wide strips and place the strips on a clean towel. Repeat with the remaining dough.


Aragosta al Limone

  • Chunks of Lobster Tail
  • 4 Large Egg Yolks
  • 2 Lemons
  • ½ cup plus 2 tbls Grana Padano grated plus more for sprinkling
  • ½ tsp freshly ground pepper
  • ½ cup plus 2 tbls heavy cream
  • 1/3 cup plus 1 tbls whole milk
  • 3 tbls finely chopped flat leaf parsley
  • 2 tbls finely chopped chives

Sauté lobster chunks till just done, about 3 minutes or opaque. (Don’t over cook)

Place egg yolks in a large bowl. Grate the zest of 1 lemon into the bowl. Add cheese and pepper, whisk to combine, then whisk in the cream, milk, parsley, chives and a generous pinch of salt.

When the pasta is al dente, drain and return to the pot. Immediately add the egg mixture and lobster meat then toss together to combine. Serve immediately with more Grana Padano.