
SEA URCHIN CHITARRA PASTA
QT Newcastle has opened a new signature restaurant, Jana.
Executive Chef Massimo Speroni shares one of his menu highlights.
45 MINS PREP | 15 MINS COOKING | SERVES 4
INGREDIENTS
Pasta
300g type ’00’ flour
100g semolina, fine
3 whole eggs
3 egg yolks
Sauce
100g butter
140g sea urchin in brine, blitzed (see note)
12 ‘A-Grade’ sea urchin roe (see note)
¼ bunch of chives
Salt and pepper
Extra virgin olive oil

METHOD
Step 1
For the pasta dough, mix flour with semolina. Place on the bench in a volcano shape, crack the eggs in the middle, then add the extra yolks and mix with a fork. Start mixing eggs and flour with your hands until the dough has a smooth consistency. Wrap in cling film and rest in the fridge for 30 minutes.
Step 2
Use a pasta machine to work the dough into a pasta sheet, then use a thin spaghetti attachment to cut into strands. If you don’t have a pasta machine, roll the pasta out very thinly with a rolling pin, then slice the pasta into thin ribbons with a knife.
Step 3
Boil water and add salt. Cook the pasta. Meanwhile, melt butter in a pan, add 100ml of water and bring to a simmer. Once the pasta is cooked, place in the pan and mix through. Add the blitzed sea urchin in brine and stir. Add sliced chives, season/oil to taste, then finish each serve with 3 ‘A-Grade’ sea urchins on top.
NOTES
Sea urchins can be sourced locally at Fish in the Family, Harris Farm Markets and the Steel Street Fish Market.
Buon Appetito!

PHOTOGRAPHY | QT NEWCASTLE
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