Black Noodles with Black Tiger Crayfish Tails and Artichoke Hearts….

A great pasta dish for any occasion:

Stir eggs and egg yolks with 1 centiliter olive oil, squid ink and salt, add to flour and durum wheat semolina form and make into a smooth pasta dough. Wrap the dough in plastic wrap and rest for about 1/2 hour. Using a little flour in a pasta machine, roll out the dough into noodles of desired style. (For the dish, 90 g of pasta is enough. Dry the rest and use later if needed). Break the stem of the artichoke and cut the artichoke in half lengthwise.

Place the cut side on a cutting board.

Using a kitchen knife, chop the leaves all around and expose the bottom. Remove the hay from the artichoke and cut the bottom of the artichoke into corners. Sauté the artichoke corners with a tiny bit of olive oil until al dente, about 2 minutes, then set aside.

Break out the crab tails and remove the intestines. Fry the crayfish tails in a frying pan with olive oil. Tip: Don’t fry crab tails too long or they will become tough. Season with pepper & salt, add garlic and pimento and fry briefly. Add the artichoke wedges. Extinguish with a little bit of juice of a lemon, white wine and the fish or poultry stock and put the frying pan aside.

At the same time, boil the pasta in plenty of salted water with a dash of olive oil. Fresh pasta cooks very quickly, in about 1 to 2 min.

The pasta with a skimmer in the frying pan to the crayfish tails form, the dried

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