cappelloni neri

with lobster & green chiles

Lupa Autumn_10_06_2016_81


Serves 4 people

3 ½ ounces durum wheat flour

3 ½ ounces “00” flour (double zero)

3 ½ ounces semolina flour

5 whole eggs, plus 10 yolks

1 ½ ounces cuttlefish (squid) ink


For the sauce

2 lobsters, 1 pound each

1 shallot, very finely minced

3 cloves garlic, very finely minced

1 jalapeno, finely diced  (to taste)

Zest of 1 lemon, finely grated

4 sprigs of thyme, finely minced


For the Pasta

In a medium bowl, combine the whole eggs, the yolks and the ink and whisk to combine.


In the bowl of a mixer, add the durum, “00” flour and semolina. Using the dough hook attachment on low speed gently mix to combine. In a slow and steady stream, add the eggs without incorporating too quickly. After all of the eggs are added, allow the dough to mix for 8 to 10 minutes. Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour.


Cut the dough into four pieces. Taking one piece at a time, roll it out gently and pass through a pasta roller. Start with the thickest setting and work your way down to the thinnest incrementally, one setting at a time. Dust with additional flour as needed.


To shape the pasta, cut the rolled pieces of dough into manageable sized rectangles. Using a 2-inch round mold, cut the dough into small circles. For four servings, you will probably need 60 to 80 pieces. Working one at a time, hold the circles with your thumb, pointer and middle finger. Push the dough inward toward the center of the circle using your pointer finger, while pinching together your middle finger and thumb. Use your other hand to gently pinch the pasta to set the shape. The pasta should resemble a hat. Set on a sheet tray and dust with semolina.


Refrigerate until ready to cook.


For the Lobsters

Place the whole lobsters in a snug fitting container and cover with fresh cold water. Drain the water into a pot and bring to a boil, leaving the lobsters in the container. When the water comes to a boil, pour directly over the lobster and allow them to steep for 4 minutes. This allows the shell to cook and the meat to separate without actually cooking the flesh too much. After four minutes remove the lobsters and allow to cool slightly. When cool enough to handle (but still fairly warm), break apart the lobsters and remove the meat from the shells.


Set the meat aside to cool.


For the Sauce

This sauce is quick to prepare and can be done in the amount of time it takes to cook the pasta. Set 6 quarts of water in a heavy-bottomed pot over a high flame and allow to come to a boil. When it reaches a boil, season the water with salt so it has the salinity of sea water. Add the pasta and allow to cook until tender, 5-6 minutes.


In a large sauté pan, heat 2 tablespoons of olive oil over medium-low heat. Add the garlic and shallots to the pan and allow to cook for 2 minutes or until translucent. Add the jalapeno to your desired spice level and allow to sauté gently for another minute. Add 4 ounces of the pasta cooking water to the pan. Add 3 ounces of cold butter, swirling the pan to incorporate and emulsify into a creamy sauce. Add the lobster meat and lemon zest to the pan and allow to gently cook for an additional minute or two. Drain the pasta reserving some of the cooking liquid. Add to the pan and toss to coat. Allow to cook for another 30 seconds or so, just to allow the pasta to finish in the sauce. Squeeze a little bit of lemon juice into the sauce and taste for seasoning.


Finish with some fresh parsley and serve.


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