Tagliatella with Seaweed

Method

1. Start by preparing the dough. In a bowl, combine the nori and wakame seaweed powder with the blended mixture of herring and trout eggs and one egg yolk. If the dough feels too dry, add a little water.
2. Once the ingredients begin to come together, transfer the dough onto a work surface and knead vigorously. Add a pinch of salt. Continue kneading until the dough is smooth and homogeneous. The color will darken due to the fish eggs.
3. Let the dough rest for about 1 hour, ideally vacuum-sealed or wrapped in plastic, in the refrigerator.
4. After resting, divide the dough in half. Dust with a little soft wheat flour (type 00) and roll out with a rolling pin, then use a pasta machine to thin the sheet gradually, giving only 2-3 folds to avoid making the dough too tough.
5. Cut the pasta sheet into tagliatelle about 0.5 cm wide using a knife or pasta cutter. Keep the lengths moderate to prevent breakage during cooking. Let the cut pasta rest for about 10 minutes on a tray.
6. Prepare the sauce. In a pan, melt a generous knob of butter with a splash of pasta cooking water. Keep the heat low so the butter does not boil. Add a drizzle of sardine colatura and a grate of Persian lime zest.
7. Cook the tagliatelle in boiling salted water for just a few minutes. Drain and transfer to the pan with the butter sauce. Toss over medium heat, adding a little more pasta water to keep it creamy. Finish with another knob of cold butter to emulsify. Adjust with a little more colatura and freshly ground black pepper, if needed.
8. Plate the pasta neatly, using a ring if desired. Arrange thin slices of siluro lard (preferably cold) on top. Sprinkle with black lime powder, grate further Persian lime zest, and finish with a selection of wild herbs: sea fennel, arctic basil (or fresh basil), santolina, liquorice flowers, and thyme flowers.