Homemade Fettuccine with Lobster Meat

My recipe for the pasta dough was 1 large egg, 75 grams of “00” Caputo Double-Zero flour, and 16 grams of Durum flour, freshly-milled from Durum wheat berries.

My fish supplier (Sven Fish) had a special price last week with 1 lb. of beautifully cleaned, cooked, and trimmed lobster meat. All I needed to add was 2/3 of a stick of unsalted butter and one skinned, seeded and filleted plum tomato, all gently warmed. Luscious, served with a glass of Lugana wine from the area near Lake Garda in Northern Italy.

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