WATCH: Here's How to Make a Show-Stopping Pasta With Uni

Seafood pasta is already a showstopper in itself. But, if you want to make something that's even more impressive, try your hand at something a little more out-of-the-ordinary. Naked Bakery's main breadman and chef Harvey Hsieh's seafood of choice? Uni.

"It's a dish that will certainly impress anyone you cook it for," says Hsieh. Why uni? Well, the chef says he personally likes uni because it's creamy and decadent. He adds that the texture is slimy in your mouth. (A good kind of slimy, we assure you.)

Check out his recipe for a great-tasting pasta with uni below.

Chef Harvey Hsieh

Photo by COURTESY.

RECIPE

Pangrattato

• 150 g. cubed Naked Bakery's forgotten sourdough bread
• 30 g. onion, minced
• 5 g. garlic, minced
• 10 g. olive oil
• 10 g. anchovies in oil
• 10 g. tomato paste
• 10 g. capers in brine

Pasta

• 80 g. 00 Caputo Pasta Fresca flour
• 40 g. fine semolina
• 55 g. whole egg
• 40 g. egg yolk

Sauce

• 100 g. fresh pasta
• 300-500 g. tomato water
• 10 g. olive oil
• 1 clove garlic, crushed
• 2 to 4 leaves of fresh basil
• 40 g. fresh uni
• Pangrattato (to taste)
• Salt (to taste)

METHOD

1| Combine all the pasta ingredients until smooth to make the dough.

2| Roll dough to desired thickness and cut it to the desired length.

3| Start the pangrattato (breadcrumbs) by sautéing the onion and garlic in olive oil for two minutes. 

4| Add the rest of the pangrattato ingredients and bake at 150 degrees Celsius for 10 to 15 minutes until the bread is dry and crispy.

5| Boil and salt water and cook the fresh pasta for three minutes.

6| Sauté crushed garlic and add tomato water. Bring it to a boil.

7| Add fresh pasta to the sauce and continually mix to emulsify the oil.

8| Turn off the heat and add the fresh sea urchin.

9| Plate with more uni, and garnish with basil leaves, olive oil, and pangrattato.

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