Pasta for 2-3 servings
2 large eggs
1½ cups all purpose flour
Follow the instruction in pasta making by machine or hands in this blog making about 10 oz of fresh pasta.
- Make dough 30 minutes or 1 hour earlier.
- Wash, peel, cut chop veggies. Grate cheese if needed.
- Cook pasta in boiling salted water ( 2 quarts water with ½ table kosher salt or 1 teaspoon table salt) Knead and cut pasta when start boiling water if use a machine. When pasta is soft enough to your liking. Drain and save 1 cup of cooked liquid.
- In a large saucepan, heating oil over medium high heat. Stir in shallot, garlic until fragrant and do not let garlic burn. Stir in cooked crab to warm it up . Add wine, bring it to a boil. Then lower the heat to low immediately, stir in lemon/lime juice and 1/4 cup cooked pasta water ( 1/2 cup if did not use wine) Then cherry tomato. Season with a pinch of salt and pepper. Pour pasta into the pan, Parmesan cheese, and chopped parley/basil or mint. If pasta too dry, add more preserved pasta water. Serve with more Parmesan cheese.
*Note: I am a Vietnamese and it takes a long time for me to adapt to the taste of pasta without fish sauce but this dish will taste delicious with sweet and sour fish sauce.