I always make my pasta without a pasta machine.

Treat yourself to using good eggs and a good type of flour - I use organic eggs and Tipo 00 flour.

Pour the flour onto the table and make a well in the center.

Break the eggs into it and whisk the eggs into the flour with a fork.

Knead the dough with your hands until it is smooth. 

When the pasta forms a nice dough, coat it in oil and place it in a bag to rest. It should rest for at least 30 minutes, preferably a bit longer.

Bring a pot of water to a boil, and when it boils rapidly, add the pasta and a tablespoon of salt. 

Salt tends to increase the boiling point of water, which means that if you add it before the water boils, it'll take longer to bring it to a boil.

Cook the pasta for 3 minutes and then drain it.

 

Take the fish out of the refrigerator 30 minutes before serving.

Season the fish with gourmet salt by sprinkling salt on all sides.

Let it rest for 15 minutes and rinse it well under a cold tap.

Dry the fish well before using it.

Pour sesame seeds onto a plate. Roll the tuna in it so that all sides are covered in sesame seeds.

Heat a non-stick pan to a very high temperature. Sear the tuna on a dry pan for 30 seconds on each side. 

Cut the tuna into thin slices before serving.

 

Peel them, removing tails and shells, and remove the intestinal string. Save the shells, they can be frozen and used for a bisque, fish soup, lobster oil or shellfish mayonnaise.

Fry the tails in the pan while the tuna rests.

They should be cooked for about 30 seconds on each side. Remember to start with the bottom side down, as they curl, and if you have turned them incorrectly, they won't develop much of a crust.

 

Melt the butter in a pot and add the flour.

Whisk butter and flour together with a whisk until the butter has absorbed the flour.

Add the milk little by little, while whisking well - it requires some effort!

Add milk until the sauce has a suitable consistency. You may need to use a bit more milk than the recipe suggests. 

Let the sauce boil for a couple of minutes - stir it in the meantime.

Grate the lemon zest finely and add it to the sauce.

Season with salt, pepper, and lemon juice.

 

Serve the pasta with the lemon sauce and garnish with the seared tuna and langoustine tails.