Hand Made Linguini with Crabmeat & Caviar



500g plain flour

6 whole eggs

Pinch saffron

1 tbsp extra-virgin olive oil

1 tsp salt



500g crab meat

3 shallots finely diced

1 clove garlic, crushed

1 cup white wine

600 ml cream

1-bunch chives

¼ cup finely chopped parsley, finely chopped

100g butter


50g avruga caviar

50g salmon roe



To make pasta, sift flour on to board and make a well in the centre. Beat eggs in a bowl, with saffron, oil and tsp salt. With a folk stir in the egg Incorporate flour a little at a time. When dough is crumbly, kneed with hands for 2 – 3 mins until smooth. Wrap in cling wrap. Rest for 30 mins.

Roll out pasta with pasta machine until thin. Cut with pasta cutters or a knife.

In a pan, melt butter over a low heat. Add shallots, garlic and sweat for 2 – 3 mins until soft. Add white wine. Reduce by half. Add remaining ingredients. Bring to a gentle simmer, then add cooked pasta. (Pasta takes 2 – 3 mins to cook in salted boiling water)

Serve pasta on to plates. And spoon cavier on top.