Crab Pasta with Lemon and Cherry Tomato- Mi Xao voi Cua, Ca chua va Chanh

Pasta for 2-3 servings

2 large eggs
1½ cups all purpose flour

Follow the instruction in pasta making by machine or hands in this blog making about 10 oz of fresh pasta.


8 oz fresh picked crab meat
4 oz cherry tomato, cut in halves
1/4 cup white wine, dry sherry or your favorites ( skip it if cook for kids)
1/4 cup coarse chopped shallot or yellow onion
1 large garlic clove, minced
2 Table olive oil or vegetable oil
2 Table lemon/lime juice 
1 handful of flat leave parley or basil or mint, thinly sliced but save some whole for decoration
1/4 cup of grated Parmesan cheese
1 small red hot Thai chili, seeded and minced
Salt and pepper to taste
  1. Make dough 30 minutes or 1 hour earlier.
  2. Wash, peel, cut chop veggies.  Grate cheese if needed.
  3. Cook pasta in boiling salted water ( 2 quarts water with ½ table kosher salt or 1 teaspoon table salt) Knead and cut pasta when start boiling water if use a machine.  When pasta is soft enough to your liking. Drain and save 1 cup of cooked liquid.
  4. In a large saucepan, heating oil over medium high heat.  Stir in shallot, garlic until fragrant and do not let garlic burn.  Stir in cooked crab to warm it up . Add wine, bring it to a boil.  Then lower the heat to low immediately, stir in lemon/lime juice and 1/4 cup cooked pasta water ( 1/2 cup if did not use wine) Then cherry tomato. Season with a pinch of salt and pepper.  Pour pasta into the pan, Parmesan cheese, and chopped parley/basil or mint.  If pasta too dry, add more preserved pasta water.  Serve with more Parmesan cheese.
*Note: I am a Vietnamese and it takes a long time for me to adapt to the taste of pasta without fish sauce but this dish will taste delicious with sweet and sour fish sauce.

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