Black Lava Salt Tagliatelle with Scallions and Thai Chilies

Serving Size:  4-6


1 lb. Pappardelle’s Black Lava Salt Tagliatelle
12 tbsp. black sesame seeds
4 tsp. garlic, minced
4 tsp. ginger, minced
4 tsp. sesame oil
4 tsp. soy sauce
4-6 eggs
8 tbsp. scallions, chopped
6 tsp. Thai chile peppers, finely sliced
Salt & pepper, to taste


1. Using a mortal and pestle, grind sesame seeds into a paste like consistency. Add garlic, ginger, sesame oil, and soy sauce. Continue mixing until everything is thoroughly combined. Season with salt & pepper, to taste.
2. Bring a small pot of water to a boil. Carefully place eggs into water. Reduce heat and cook at a rolling boil for 5 minutes. Remove eggs carefully and place into an ice bath. Let sit for 5 minutes. Peel eggs, discarding the shells.
3. Cook pasta in 6-8 quarts of boiling salted water until al dente, about 8-10 minutes. Drain, but reserve 1/4 cup pasta water.
4. Immediately add sesame mixture to pasta and mix until pasta is thoroughly coated. Divide pasta into serving bowls. Place one egg atop each serving. Evenly sprinkle scallions, chiles, and a splash of sesame oil. Serve and enjoy!