When Coffee Meets Pasta

There are dishes that make you stop and reconsider everything you thought you knew about an ingredient. Chef Monica Bianchessi's Tagliatelle al caffè con burrata e capesante is one of them. It takes a single moka shot — the kind you pull from a Pedrini moka pot every morning — and folds it into fresh egg pasta dough, unlocking a deep, roasted complexity that transforms a simple first course into something truly unexpected.

The recipe comes from the Cucina by Pedrini video series, where Italian culinary tradition meets the tools that have furnished Italian kitchens for generations. This dish sits at the intersection of technique and simplicity: the ingredients list is short, the steps are honest, but the result is restaurant-worthy.

Ingredients

For the pasta dough

  • 250 g "00" white flour
  • 2 eggs
  • 1 tablespoon olive oil
  • 1 moka cup of espresso coffee

For the sauce

  • 8–10 scallops
  • 200 g burrata
  • 2 tablespoons capers
  • 30 g clarified butter
  • 50 g butter
  • 6 sprigs of fresh thyme
  • 1 lemon
  • Salt and pepper

Making the Coffee Pasta Dough

Begin by brewing a full moka pot of coffee — the concentrated, dark extraction that only a stovetop moka delivers. Let it cool slightly. On a clean work surface, mound the "00" flour and create a well in the centre. Crack in the two eggs, pour in the olive oil, and add the cooled moka coffee. Work the mixture from the inside out, folding flour into the wet ingredients gradually until a rough dough forms, then knead for 8–10 minutes until smooth and elastic.

The dough will have a warm, golden-brown hue from the coffee and a faint, pleasant aroma of espresso. Wrap it in cling film and rest it at room temperature for at least 30 minutes. This rest is not optional — it allows the gluten to relax, making the dough far easier to roll thin.

After resting, roll the dough out to about 2 mm thickness — either by hand with a rolling pin or using a pasta machine. Dust generously with flour, fold loosely, and cut into tagliatelle ribbons roughly 6–8 mm wide. Unfurl them onto a floured tray and let them dry lightly while you prepare the sauce.

Pan-Seared Scallops with Thyme Butter

Pat the scallops completely dry with kitchen paper — moisture is the enemy of a good sear. Season lightly with salt and pepper. Heat the clarified butter in a heavy-bottomed pan over high heat until it shimmers. Add the scallops in a single layer without crowding, and resist the urge to move them. After 90 seconds you should see a deep golden crust forming on the base. Flip each scallop once, add the regular butter and the thyme sprigs, and baste the scallops with the foaming, herb-infused butter for another 60–90 seconds. Remove immediately — scallops tighten quickly and lose their silky centre if overcooked. Finish with a squeeze of lemon juice.

While the scallops rest, quickly toast the capers in the residual butter until they open and crisp slightly. They add a vital salty, acidic punch that cuts through the richness of the burrata.

Bringing the Dish Together

Cook the fresh tagliatelle in generously salted boiling water — fresh pasta needs just 2–3 minutes. Drain, reserving a splash of pasta water, and toss briefly with a knob of butter and a little pasta water to create a light emulsion.

To plate: lay a nest of coffee tagliatelle in the centre of each bowl, tear generous pieces of burrata over the top, arrange 2–3 seared scallops alongside, scatter the crisped capers, and drizzle with the thyme butter from the pan. A final grating of lemon zest brings everything into focus.

The Pedrini Connection

This recipe is a reminder that the moka pot is not a single-use appliance. The same device that starts your morning can define an entire dinner. Pedrini's stovetop moka pots are engineered for consistent, rich extraction — and that concentration is exactly what gives this pasta its character. A weak coffee will produce a faint flavour that disappears in the sauce. Brew it strong, brew it properly, and the pasta announces itself on the plate.