It takes some work, but the result is fabulous. A recipe for a lot of people, we like to make it for large dinners. Serve
For the pasta, knead all ingredients into a firm ball, in a food processor or by hand. Leave the wrapped dough to rest in the refrigerator for one hour.
Make the rotolo filling: coarsely grind the lobster, prawns,
Roll out the dough into a nice sheet that fits into the pasta machine and run it through the pasta machine on its widest setting. Fold and repeat the process. Do this a few times until the dough is smooth and supple. You can now reduce the setting on the machine. Keep passing the pasta through the machine until you have a long thin sheet and stop at the lowest setting but one. Dust the sheet with semolina and cut into three equal parts. Use some water to stick them together so that you have a large square mat of pasta in front of you. On the side closest to you, place a long rope from left to right of the seafood mixture. Spread the spinach-cream mixture over the rest of the sheet. At the end leave a
Bring a roasting tin with plenty of water and
During cooking, prepare the ‘gastrique’ or buerre blanc: heat the shallots with bay, rosemary and white wine in a saucepan. Allow liquid to evaporate on low heat and stop when you are left with approx.
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