Pasta Alla Brace With Aglione And Bottarga

Method

1. Prepare the fresh pasta: mix 00 flour and semolina, add egg yolks and a little beaten egg, then a splash of water. Knead until smooth, wrap in plastic, and rest for 20-30 minutes.
2. While the pasta rests, prepare the aglione: cut the aglione in half. On the grill, place damp rosemary sprigs and wood chips, then put the aglione cut-side down to smoke gently. Turn occasionally until softened and lightly charred.
3. In a pan on the grill, heat olive oil with peperoncino and parsley stems. Add the smoked aglione, cut into slices, and let it melt into the oil. Add a splash of white wine and a little water to create an emulsion. Remove parsley stems.
4. Blend the aglione mixture with a bit of lemon juice and water until creamy. Adjust salt. Set aside.
5. Roll out the rested pasta dough, incorporating chopped parsley into the layers. Cut into thick tagliolini (pappardelle-style). Dust with semolina to prevent sticking.
6. Bring a pot of salted water to a boil. Add a drizzle of oil to the water. Cook the pasta for about 30 seconds.
7. Remove a portion of the pasta and place it on a grill grate over the embers for a few seconds to lightly smoke. Toss with oil to prevent sticking.
8. Transfer the smoked pasta to the pan with the aglione emulsion. Add a splash of pasta water and toss over the heat until creamy.
9. Finish with grated bottarga, fresh peperoncino slices, and a squeeze of lemon. Serve immediately, garnishing with extra bottarga and lemon zest.