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Tarragon Tagliatelle with Sea Urchin Butter

Being the carb fiend that I am, I love pasta. Being Japanese, I love uni . As I was mulling over what to make for dinner around 5:30 pm tonight, I stared into my nearly empty fridge, wondering what I could do with a flat of gorgeous uni that was staring back at me from
Course Entree
Cuisine Experimental, Italian
Level Intermediate
Main Ingredient Pasta, Shellfish
Diet Low Sugar, Pescatarian


for pasta

  • ½ cups all purpose flour
  • ½ cups semolina flour
  • 1 tablespoon tarragon finely minced
  • 1 egg
  • 1 teaspoon olive oil
  • water

sea urchin butter

  • 3 tablespoons cultured unsalted butter melted and cooled to room temperature
  • 1 cup low sodium chicken stock
  • 2 scallions julienned
  • to taste salt pepper and
  • lemon juice


  • To make the pasta, put the 2 flours in a wide shallow bowl and mix in the tarragon to combine. Make a well in the center and add the egg and olive oil. Stir together with a fork until the liquid is absorbed by the flour and it starts to come together. Start kneading it with your hands, adding water as needed to make the dough come together. After kneading for a while, if the dough is still sticky, add more flour. If the dough crumbles apart easily add more water. Knead for about 10 minutes until the dough is very elastic.
  • Roll out and cut the pasta according to your pasta maker's directions. Boil a large pot of salted water along with a small handful of tarragon. Add the pasta and cook removing a noodle to test every few minutes until it is al dente.
  • Put the butter and half of the sea urchin in the workbowl of a small food processor and blitz until smooth. Boil the chicken stock until reduced by half. Add the scallions and turn down the heat to low. Squeeze a little lemon juice into the stock. Whisk the butter/urchin mixture into the stock stirring constantly until you are ready to serve.
  • Add the pasta to the sauce and toss to coat. Serve immediately topped with the remaining raw uni.