For the Pasta Dough

• 300 g (10 oz/2 cups) plain (all-purpose) flour
• 3 eggs
• salt and pepper
• a little semolina (farina/cream of wheat)

For the Beurre Blanc

• 2 shallots, chopped
• 1 bay leaf
• small bunch rosemary
• 200 ml (6 fl oz/¾ cup) white wine
• 100 g (approx. 4 oz/½ cup) crème fraîche
• 200 g (7 oz/¾ stick) chilled butter, cubed

For the Rotolo Filling

• 250 g (8 oz) lobster tails
• 250 g (8 oz) peeled prawns (shrimp), the larger ones taste the best
• 100 g (approx. 4 oz/½ cup) + 200 g (approx. 8 oz/1 cup) crème fraîche
• 1 egg
• zest of 1 lemon
• a little olive oil for frying
• 2 shallots, diced
• 1 garlic clove, crushed
• 1 kg (2 lb) wild spinach, washed nutmeg

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, 100 g crème fraîche and egg in the food processor. Top with a little grated lemon zest and season with salt and pepper. Set aside. Heat a little olive oil in a wok or large frying pan, add the shallot and garlic and fry the spinach in portions with the water still clinging to it, until done. Leave to drain in a colander and press as much moisture out as possible. Finely chop the spinach, stir in the rest of the crème fraîche and season with salt, pepper and nutmeg.

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 3-cm (approx. 1-inch) border. Carefully roll, beginning with the side with the crayfish mixture. Seal the clear edge with a little water. Then roll the rotolo into a clean dish towel and tie with a string just like rolled meat.

Bring a roasting tin with plenty of water and a pinch of salt to a boil. Slide in the rotolo. Cook for 20 minutes. Remove. Leave to stand and remove the string and the towel. Cut the rotolo into thick slices.

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. 4 tbsp of moisture. Strain and return the collected moisture to the pan. Add the crème fraîche. Using a whisk, stir in the butter, bit by bit. Never allow the sauce to boil, but keep it near boiling point. When all butter is absorbed, the sauce should have thickened considerably. Spoon some sauce on a (preheated) plate, cover with a slice of rotolo and serve immediately.