This menu features a luxurious and elegant dish, Sea Urchin Tagliolini with Prosecco Butter. The star ingredient, Japanese bafun uni (sea urchin), lends a unique, rich, and briny flavor that is highly prized in gourmet cuisine. The combination of creamy sea urchin paste and smooth Prosecco butter adds a sophisticated depth to the dish, while the tobiko provides a delightful pop of texture and a hint of sweetness. The handmade egg yolk pasta dough ensures a tender and delicate foundation for the sauce, and the final touch of chives adds a subtle freshness. This dish is a celebration of fine ingredients and intricate flavors, perfect for a special occasion or an indulgent treat. This dish is inspired from Pasta Bar Singapore.

Ingredients

For the Egg Yolk Pasta Dough:

• 200g ’00’ flour
• 2 whole eggs
• 6 egg yolks
• 1 tbsp olive oil
• Pinch of salt

For the Prosecco Butter:

• 1 cup Prosecco
• 1 shallot, finely chopped
• 1 cup unsalted butter, cubed
• Salt, to taste

For the Sea Urchin Sauce:

• 100g Japanese bafun uni (sea urchin)
• 2 tbsp sea urchin paste
• 1/2 cup heavy cream
• Salt and white pepper, to taste

To Finish:

• Cooked tagliolini pasta
• 2 tbsp tobiko (flying fish roe)
• Chopped chives, for garnish

Instructions

1. Make the Pasta Dough:
   • On a clean surface, make a well with the flour. Add the eggs, egg yolks, olive oil, and salt in the center.
   • Gradually incorporate the flour into the wet ingredients using a fork, then knead by hand until a smooth dough forms. Wrap in plastic wrap and let rest for 30 minutes.
2. Roll and Cut the Pasta:
   • Roll the dough using a pasta machine to your desired thickness. Cut into tagliolini (thin, flat strands) and set aside on a floured surface.
3. Make the Prosecco Butter:
   • In a saucepan, simmer the Prosecco with the chopped shallot until reduced by half.
   • Whisk in the butter, one cube at a time, until emulsified. Season with salt and strain. Keep warm.
4. Prepare the Sea Urchin Sauce:
   • In a blender, puree the sea urchin and sea urchin paste until smooth. Transfer to a saucepan, add the cream, and gently heat. Season with salt and white pepper.
5. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Cook the tagliolini until al dente, about 2-3 minutes. Drain, reserving some pasta water.
6. Assemble the Dish:
   • Toss the cooked pasta in the sea urchin sauce, adding a bit of pasta water if needed to loosen the sauce.
   • Plate the pasta, drizzle with prosecco butter, and sprinkle with tobiko and chopped chives.