Pasta with Caviar

Ingredients

• 200 g Flour
• 100 g semolina
• 3 eggs
• 2 tbsp olive oil
• Salt
• flour (for working)
• 4 tbsp butter
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 6 tbsp Osietra caviar

Instructions

1. 1.

   Sift the flour and semolina onto a work surface. Create a well in the center and crack the eggs into it. Add the olive oil and a pinch of salt. Knead with your hands into a smooth, elastic dough that no longer sticks to the surface. Adjust the amount of flour as needed. Wrap in plastic wrap and refrigerate for about 30 minutes.

2. 2.

   Afterward, portion the dough for easier handling.

3. 3.

   Lightly flour the work surface and rolling pin and roll out the dough thinly. Flip the sheet occasionally and dust with flour if necessary so nothing sticks to the surface.

4. 4.

   Push the dough through the thickest setting of a pasta machine, dusting with flour, folding it, and then passing it through a narrower setting. Repeat this process until the dough has gone through the narrowest setting. Cut the sheet into portions (depending on how long you want your spaghetti) using a special attachment for spaghetti.

5. 5.

   Dust the noodles lightly with flour and let them rest briefly.

6. 6.

   Bring plenty of salted water to a boil in a pot and cook the spaghetti al dente. Drain, let it dry, and toss in melted butter, lemon zest, and juice. Plate and garnish with caviar before serving.