Homemade Egg Pasta with Sea Bass in Acqua Pazza Style

Method

1. Make the egg pasta: mix 1 egg per 100 g of flour, knead until smooth, let rest. Roll out very thin sheets using a pasta machine.
2. Cut the pasta into large lasagna-style sheets (or tagliatelle as desired).
3. Prepare the vegetables: dice carrots, celery, and shallot into small cubes.
4. In a large pan with oil, sauté the garlic and shallot, then add the diced carrots and celery.
5. Deglaze with a splash of white wine (or sparkling wine).
6. Add halved cherry tomatoes and a ladle of fish broth. Let simmer.
7. Dice the sea bass fillet into bite-sized pieces (not too small) and add to the pan. Cook briefly.
8. Cook the pasta sheets in boiling salted water until al dente. Drain and keep moist.
9. Assemble the dish: in a serving dish, layer pasta sheets with the sea bass ragù, creating several layers. Ensure each layer is moistened with sauce.
10. Fry the sea bass skin in hot oil until crispy. Cut into strips.
11. Top the pasta with crispy skin strips, drizzle with a little oil, and serve immediately.