Painted Pasta Ribbons with Soft-shell Crab and Roasted Poblano-Ginger Beurre Blanc

To make the black pasta dough: Combine 1 cup of the semolina flour, 1/2 cup of the all-purpose flour, and 1 teaspoon of the salt in a food processor. With the machine running, gradually add the diluted squid or cuttlefish ink and 2 of the eggs through the feed tube. Then slowly add about 1-1/2 tablespoons of the olive oil, or just enough for the mixture to form a mass that holds together. Turn the dough out onto a lightly floured board and knead until smooth and elastic, about 5 minutes. The dough should be firm and not sticky. Form into a smooth ball, cover with plastic wrap, and refrigerate for 2 hours.

To make the yellow pasta dough: Follow the same method as the black pasta dough, substituting the saffron-water mixture for the diluted ink.

To make the red chili dough: Follow the same method as the black pasta dough, substituting the red chili for the diluted ink.

On a lightly floured work surface, divide each color pasta into 2 equal pieces and flatten with the palm of your hand to 1/4-inch thick rectangles about 3 by 7 inches. Top each piece of red dough with a piece of black dough, then top each stack with a piece of yellow dough. Roll each stack of dough like a jelly roll and firmly press the seams together. Place in a plastic bag and refrigerate for 1 hour. Cut each pasta roll into 1/4-inch-thick slices and flatten each with the palm of your hand. Following the manufacturer’s directions, run each pasta disc through a pasta machine until it is 1/16-inch thick. Each sheet of pasta should be 8 to 10 inches long.

To make the beurre blanc: Place the ginger, shallots, and white wine in a medium saucepan and cook over medium heat to reduce by one-third, about 10 minutes. Whisk in the cream and cook for 3 minutes. Remove from heat and whisk in the butter one piece at a time; add the lemon juice, julienned chili, salt, and pepper. Keep warm over hot water; do not put back on the heat.

To prepare the crabs and scallops: Mix the flour, salt, and red chili powder in a medium bowl. Dredge the crabs in the mixture.

To finish: Bring a large pot of lightly salted water to a boil. Drop sheets of pasta into the boiling water and boil for 5 minutes, or until al dente. Remove with a slotted spoon or wire skimmer and drain on towels. Cook all the pasta sheets.

Meanwhile, in a large heavy skillet or deep-fryer, heat 3 inches of peanut oil to 375 F. Drop the crabs into the hot oil and cook for 3 minutes; remove with tongs and drain on paper towels. In a large saute pan or skillet over medium-high heat, heat the butter and cook the scallops for 2 to 3 minutes on each side, until slightly browned and opaque throughout. Drain on paper towels.

To serve: Place one pasta ribbon on each serving plate. Ladle about 3 tablespoons of beurre blanc onto each ribbon. Place 2 cooked scallops and 1 crab on each ribbon. Sprinkle with green onions and chives.