Chef Brian Clevenger

General Harvest Restaurants

Pasta Recipe

Ingredients:

4 cups semolina flour

2 cups all purpose flour

8 egg yolks

2 whole eggs

1 cup warm water

3T Extra Virgin Olive Oil

1T salt

Method:

Combine all dry ingredients in KitchenAid mixing bowl.  In a separate bowl add egg yolks, whole eggs, ½ of the warm water and olive oil.  On low speed in the electric mixer, combine dry ingredients with dough hook.  Slowly add in egg, water, and oil mixture.  Add remaining ½ cup warm water slowly until dough begins to form (may not need entire amount).  Remove from bowl and fold dough over itself using your palms until a tight ball forms. Wrap dough ball in plastic, refrigerate for at least 45 minutes prior to using. 

Method with no electric mixer:

Combine all dry ingredients in a large bowl and form a mound.  In a separate bowl combine the whole eggs, yolks, ½ the water and olive oil.  Slowly add the mixture to the mound of dry ingredients mixing with a fork.  Once combined, begin slowly adding the remainder of the water.  Begin folding the dough over itself using the palm of your hands.  Once combined; wrap in plastic and put in the cooler for at least 45 minutes.

Tonnarelli, Dungeness Crab, Fennel, Chive

2 Portions

Ingredients:

10oz fresh pasta

3oz Dungeness Crab

1/2ea Fennel Bulb (Diced)

.5oz Chives (cut small)

1ea Fresh Lemon

1T Crème Fraiche

1T Pulugra Butter (unsalted)

Course Black Pepper

Salt

Pasta Water

Method:

Boil salted water in a large pot.  Add pasta and cook for 2 minutes.  In a separate pan on medium; heat butter, once melted sauté diced fennel.  Add pasta, 2oz pasta water and cook for another 1-2 minutes on high heat.  Stir in the Crab, Zest of entire lemon, Crème Fraiche & Chives.  Season with salt, pepper, and lemon juice.