Artisanal Tagliolini with Fresh Clams and Grated Bottarga

In a medium mixing bowl, combine semola flour with whole eggs, blending until the mixture forms a cohesive dough. Knead the dough by hand on a lightly floured surface, working it until it becomes elastic and smooth—this step is crucial for developing the signature texture of authentic tagliolini.

Shape the dough into a ball, wrap tightly in plastic wrap, and let it rest at room temperature for at least 15 minutes. This rest period allows the gluten to relax, making the dough easier to roll out later.

After resting, unwrap the dough and gently flatten it into a rectangle roughly matching the width of your pasta machine. Begin rolling the dough through the pasta machine, generously dusting both the dough and the machine with semola to avoid sticking. With each pass, adjust the machine to a narrower setting, gradually achieving a thin, even sheet.

When the dough reaches your preferred thickness, cut it into smaller, manageable sections. Attach the tagliolini cutter to the pasta machine and run each section through to form slender noodle strands. Gently twist each batch of noodles into a nest and set them aside on a wooden board dusted liberally with semola flour to prevent sticking.

Carefully scrub and rinse the clams to remove any sand or grit. Finely chop a clove of garlic and a handful of fresh parsley, blending these aromatics together. In a large, deep sauté pan, combine the clams, a splash of dry white wine, the garlic-parsley mixture, a drizzle of extra virgin olive oil, and a ladle of cold water. For a subtle heat, add a pinch of chili flakes if desired.

Cover the pan and steam over medium heat until the clams open and release their flavorful liquor—this usually takes just a few minutes. As soon as the clams open, remove the pan from the heat to preserve their tenderness.

Meanwhile, bring a large pot of salted water to a rolling boil. Add the fresh tagliolini and cook for about 2 minutes, or until al dente. Drain promptly and transfer the noodles directly into the sauté pan with the clam sauce. Toss everything together over high heat, ensuring the pasta soaks up the aromatic liquid.

Serve immediately by twirling a nest of tagliolini onto each plate, topping with clams and a generous grating of bottarga for a salty, umami-rich finish. Enjoy this elegant dish while it's hot for the ultimate taste of the Italian seaside.