Recipe courtesy of David Lentz

Sea Urchin Pasta

  • Level: Intermediate
  • Total: 50 min
  • Prep: 35 min
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe


2 cups sliced roasted sweet peppers

2 cups roasted cherry tomatoes

20 sea urchin fillets

5 cloves garlic, 2 minced and 3 left whole

2 cups extra-virgin olive oil

Lemon juice

Kosher salt and freshly ground white pepper

1 chile de arbol, crushed

Basic Pasta Recipe, recipe follows

1/4 cup chopped fresh chives

1 cup toasted breadcrumbs

Basic Pasta Recipe:

3 eggs

3 egg yolks

1 tablespoon finishing extra-virgin olive oil

1 tablespoon sparkling water

2 1/2 cups all-purpose flour, sifted

1 teaspoon sea salt


  1. In a blender, puree 1 cup sweet peppers, 1 cup tomatoes, 15 sea urchin fillets, the whole cloves garlic, 1 to 1 1/2 cups extra-virgin olive oil and lemon juice to taste. Season with salt and white pepper. Bring a pot of salted water to a boil. At the same time, in a hot pan, add the chile de arbol, the minced garlic, the remaining 1 cup roasted peppers and roasted tomatoes along with some olive oil. Saute over high heat until softened. Drop the pasta. When the pasta is ready, remove and add to the tomatoes and peppers. Quickly add the sea urchin puree and a little pasta water. Toss the pasta with the sea urchin. Check the seasoning. It should coat the pasta and slightly resemble carbonara. Plate the pasta, finish with extra-virgin olive oil, chopped chives and breadcrumbs.

Basic Pasta Recipe:

  1. Whisk the eggs, egg yolks, oil and water together. Mound the flour on a work surface and make a well in the middle. Add the salt. Slowly add the wet ingredients. Knead until the ingredients are incorporated and the dough is soft and pliable, 3 to 4 minutes. Add more water and/or oil if the dough is dry and crumbly. Roll the dough with a pasta machine on the second to lowest setting into sheets. Cut with a knife into strands 1 1/2 inches wide by 6-inches long.