Home Made Tagliatelle with Pesto and Seabass Ragout

Ingredients:

For the Pasta Dough;

• 300 gr Semolina Flour
• 300 gr Egg Yolk

For the Pesto Sous;

• 400 gr Basil Leaves
• 100 gr Pecorino or Parmesan Cheese
• 40 gr Pine Nut
• 80 gr Kalliope Olive Oil
• 1 unit Garlic Clove
• Salt& Pepper

For the Fish Ragout;

4 Unit Seabass Fillet (skinless boneless)

For Garnish :Basil Leaves, Roasted pine nuts, Semi Dried Tomato.

Recipe of the Ragout:

Cut into small dices the skinned and boneless fish fille, in hot pan add the olive oil browned the garlic clove, add on it the fish ragout and the fish stock.

Recipe of the Pasta:

Mix the semolina flour with the egg yolks until dough is uniformly compact, cover the dough with a cloth of cling film let rest in the refrigerator about thirty minutes.

Divided the dough into 3 pieces then pass through the dough sheeter machine creating and pasta sheet large 20 cm and 30 cm long. cut the pasta sheet into strips 1.5 cm length dust the strip with a bit of semolina flour keep aside in a tray covered with a dry cloth.

Cooking and Assemble: In cooking pot bring to a boil the water, add the salt to season, cook into eat the tagliatelle pasta for about 4 to 5 minutes, drain the pasta and place into the fish ragout pan , sautéed adding the pesto sauce Garnish with semi dried tomato, roasted pine nut, and basil.