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Tagliatelle with King Crab
June 28, 2012

The NoMad

Tagliatelle with King Crab

Nancy Matsumoto

It’s not surprising to learn that this is NoMad chef Daniel Humm’s favorite pasta dish, one that he makes at home regularly. It’s simple and no doubt a cinch to make, yet filled with plush textures and ingredients, not to mention almost narcotically pleasing flavors. It’s so plush, in fact, that my dining companion found it a little too rich. If your life seems wan and your palate in need of pampering, though, this is the dish for you. The house-made pasta, composed of egg yolk, flour and water, is elevated with the addition of saffron. The butter is French Beurremont 83 percent, the hunks of king crab fat and succulent, and the dash of Meyer lemon juice and sprinkle of black pepper the no-brainer finishing touches. If one were to argue that the deceptively simple secrets to Humm’s success are fresh ingredients and perfectly balanced flavors, this dish could be called up as Exhibit A.

Photography credit: Francesco Tonelli

The NoMad

1170 Broadway
New York, NY
Madison Square