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Cooking + Entertaining

Egg tagliatelle with fish sauce: the delicious recipe for the first seafood dish

Egg tagliatelle with fish sauce: the delicious recipe for the first seafood dish


For the egg tagliatelle

Remilled durum wheat flour

For the fish sauce

Extra virgin olive oil

The egg noodles with fish sauce I’m a first course very delicious based on fresh egg pasta topped with a narrow tomato sauce enriched with cuttlefish, scampi and swordfish. Making fresh egg pasta is not difficult: in a few simple steps, thanks to the special pasta machine, you can get delicious noodles, perfect for welcoming a full-bodied sauce and tasty, just like the fish sauce we have chosen today.

After having cleaned the fish and reduced it to small pieces, it is added to the tomato sauce and left to simmer until cooked. To make the seafood sauce even more fragrant and tasty, we cooked the heads with the claws and carapaces of the prawns, for a mouth-watering result. Egg noodles with fish sauce are ideal for a Sunday lunch with family or friends, perhaps during a nice beach holiday. If you love slightly spicy flavors, add a pinch of chili pepper fresh or dry or an oil flavored with chilli.

Find out how to prepare them by following the step by step procedure and advice. Also try the paccheri with white fish sauce and the swordfish and eggplant pasta.

How to prepare egg tagliatelle with fish sauce

After cleaning the cuttlefish, cut it into small pieces 1.

Wash the prawns and, after draining them, place them on a cutting board 2.

Remove the head of the prawns 3.

Remove the mustache from the prawns, pulling them firmly 4.

With scissors cut the carapace sideways 5.

Extract the pulp 6.

Gently pull out the intestines 7. Cut the prawn pulp into small pieces.

Remove the skin from the swordfish 8.

Cut the swordfish into cubes 9.

Gather the fish in a bowl 10 and rinse it under cold running water.

In a large pan pour the extra virgin olive oil and add the onion, finely chopped and a clove of garlic 11. Sweat the onion over medium heat.

Add the chopped fish and the heads and shells of the prawns 12. Stir to flavor the fish with the sauté.

Cover with the lid 13 and cook over low heat for about 5 minutes.

Add the chopped tomatoes 14. Also add a pinch of salt, cover with the lid and cook over medium heat for about 30 minutes.

Meanwhile, prepare the egg noodles. Break the eggs into a bowl and beat them with a fork 15.

Start adding the durum wheat semolina and mix with a fork 16.

When you have added all the semolina, transfer the dough to the work surface and knead with your hands 17.

Form a firm, soft ball that won’t stick to your hands, otherwise add more semolina 18.

Wrap with cling film and let it rest for about 20 minutes 19.

After the resting time, take the dough and divide it into smaller parts 20. Flatten each part with your hands.

Pass the fresh egg pasta into the pasta machine by positioning the knob in the largest thickness, usually the highest number, in our case the number 7 21.

Sprinkle with semolina 22.

Fold the strip of fresh pasta you have obtained to one side by passing it into the grandmother duck 23.

Also fold on the other side by overlapping the flaps 24.

Switch back into the machine by moving the knob to the smallest number, then 6 or 5 25.

Sprinkle with semolina and pass the dough back into the pasta machine, this time in number 4.

Divide the dough in half and pass it in number 3 which will determine the thickness of the noodles 26. Place the sheets of fresh pasta on the floured surface with the semolina and let them rest for about 15 minutes.

Assemble the special tool for noodles on the pasta machine 27.

Insert the pasta into the roller, slowly turn the crank and with one hand accompany the noodles that will slowly form 28.

Arrange the egg noodles on the work surface or on a floured tray with semolina 29.

The fish sauce is cooked and well prepared 30.

Remove the garlic clove and shells 31.

Cook the egg noodles in plenty of boiling salted water 32. When the noodles come to a boil, let them cook for about 4 minutes. Cooking times depend on the thickness of the noodles.

Drain the egg noodles directly into the fish sauce 33.

Stir the tagliatelle in the sauce so as to season them evenly 34.

Add the finely chopped parsley 35.

Plate the egg tagliatelle with fish sauce and serve them immediately on the table 36.


Perfectly clean the pesce: also remove the skin of the cuttlefish that would affect the texture and flavor, and the dark filament of the intestine of the prawns, to prevent it from giving a bitter taste to the sauce.

Cut the swordfish in cubes of the same size in order to obtain a uniform cooking.

Combine the pasta with the sauce together with a ladle of cooking water which, rich in friend, will help to bind all the ingredients.


Egg tagliatelle with fish sauce are excellent to be eaten as soon as they are cooked and very hot. Any type of storage is not recommended.

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