Pasta Alla Brace (Grilled Pasta) With Aglione, Bottarga And Chilli

Method

1. For the pasta dough: In a stand mixer, combine 00 flour and semolina flour. Add egg yolks and a small amount of beaten egg white. Add a tiny splash of water and mix until a dough forms. Knead until smooth, then wrap in plastic wrap and let rest for 20-30 minutes.
2. For the smoked aglione sauce: Soak rosemary sprigs and small wood pieces in water. On a grill or open fire, place the soaked rosemary on the coals, then put halved aglione (elephant garlic) on top. Add soaked wood pieces to create smoke. Cook until the aglione softens and takes on smoke flavor, about 15 minutes.
3. Remove the aglione from the grill and slice it thinly. In a pan over the grill, add olive oil, the sliced aglione, and some parsley stems. Cook gently until the aglione starts to melt. Add lemon zest and a splash of white wine. Let it infuse, then remove the parsley stems and lemon zest. Blend the mixture until smooth. Season with salt and add sliced chilli pepper. Squeeze in a little lemon juice and add a splash of water to create an emulsion. Set aside.
4. For the pasta: Roll out the rested dough, incorporating fresh parsley into the layers. Cut into thick tagliolini or pappardelle-style strips. Dust with semolina to prevent sticking.
5. Bring a pot of salted water to a boil. Add a drizzle of oil to the water. Cook the pasta for about 30 seconds, then drain, reserving some pasta water.
6. Grill a portion of the cooked pasta directly on the grill grate for a few seconds to lightly smoke it, tossing constantly to avoid burning.
7. In a pan, heat the aglione sauce. Add the grilled pasta and a splash of pasta water. Toss to coat. Grate bottarga over the pasta and toss again. Add more sliced chilli if desired.
8. Plate the pasta. Finish with additional grated bottarga, a sprinkle of fresh parsley, and a squeeze of lemon. Serve immediately.