CUATRO MARES HAND-MADE TAGLIOLINI WITH MUSSELS

Recipe by Gaston Yelicich, Owner / Executive Chef at Cuatro Mares Restaurant, Punta del Este, Uruguay. (Friends of Golf Kitchen and Guest Chef at Golf Kitchen Punta Mita, 2019)  Iphone image by Diana DeLucia.

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Ingredients

Pasta Dough

• 1 pound Flour
• 3 whole Eggs
• 15 Egg Yolks
• 2 Tablespoons Olive Oil
• 4 Tablespoons Milk
• 1 heaped Tablespoon Salt

Mussels

• 2 pounds Mussels
• 2 Tablespoons Garlic (minced)
• splash Olive Oil
• 1 cup of Reisling

Garnish

• Lemon (zest)
• 1 Tablespoon Butter
• Parsley (chopped)
• Lemon Juice (splash)

Preparation

Pasta Dough Tag

In a large bowl, stir the flour with the salt and make a large hole in the center.

Put all of the wet ingredients inside the hole and then mix together until you have a smooth consistency. 

Cover and allow to rest for three hours. 

Chef Note: Make the mussels now.


Mussels

Open all the mussels and put them in a large saucepan.

Add the garlic, olive oil and reisling.

Put the lid on the pot over a medium heat and allow  shells to open.

Allow to cool and then remove the meat from the shells. 
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Pasta Dough continued.

Need and cut the dough really thin - Tagliolini - using your pasta machine.


Assembly

In a large pasta pot, boil the water and cook the pasta al dente. 

Strain the pasta and add it to the meat and juice of the mussels.

Add the lemon zest, chopped parsley and a splash of lemon juice. 

Serve immediately.