Fresh Taglierini Pasta with Black Squid Ink

Name: Fresh Taglierini Pasta with Black Squid Ink
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 6
Cuisine: Italian
Ingredients: 250gram All-purpose flour; 150gram Semola flour; 1 Egg; 1 Eggs (Yolk Only); 150milliliter Water; 1table_spoon Extra-virgin olive oil; 1cup Black Squid Ink (Pouch); as needed Salt; 500gram Squid; as needed Extra-virgin olive oil; as needed Garlic Cloves; 200gram Canned tomato; as needed White wine; 2 Tomato; as needed Salt

Dramatic, black taglierini pasta with squids: a fish pasta dish you can make at home, it's a lot easier than you think!
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Rosanna:

I didn't think making black pasta at home was do-able, let alone this easy! Thank you for this amazing recipe, my whole family loves it!

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Dramatic and darkly appealing, black squid ink fresh pasta is both delicious and visually inspiring. While you might be tempted to think of it as a special-occasions kind of dish, the reality of squid ink pasta is that it's much easier to create this delicious fresh squid ink pasta right in your own home, any day of the week.

The easy-to-follow recipe provides a tasty base from which to launch yourself - you can master the fresh handmade squid ink pasta part only, or venture further and prepare the seafood-based sauce where fresh squid plays a leading role in making your memorable Italian seafood dishes a regular guest on your dinner table.

Do you love fresh handmade Italian pasta? Be sure to check out the basic Mamabip fresh pasta dough recipe and become a genuine Pasta pro in no time. Need some pasta sauce ideas? Check out the Sauce index for lots of terrific, seasonal ideas with both fresh veggies and meat-based sauces.

Ingredients

for 6 servings

Squid Pasta Ingredients

All-purpose flour 250 grams
Semola flour 150 grams
Egg 1
Eggs (Yolk Only) 1
Water 150 ml2
Extra-virgin olive oil 1 table-spoon
Black Squid Ink (Pouch) 1 cup
Salt as needed

Squid Dressing Ingredients

Squid 500 grams
Extra-virgin olive oil as needed
Garlic Cloves as needed
Canned tomato 200 grams
White wine as needed
Tomato 2
Salt as needed

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Filippo Bartolotta

tagAlt.valtenesi bottiglia consorzio 20201

Valtènesi Rosa Wine

0.75l

Valtènesi Chiaretto, a real and proper enological exclusivity of the Brescian Riviera of Lake Garda.

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About Valtènesi Wine Consortium

Preparation

for 6 servings

Step

Of 3

For the Pasta

Pour the flour out onto a flat surface or into a bowl. Make a hole in the center of the mound, and break an egg into the center. Add pinch of salt.

Beat the egg, and using a fork, slowly draw flour into the center of the mound, where the beaten egg is. Keep adding flour to the egg until possible, then knead with hands for about 10 minutes. If dough is too soft or sticky, add more flour. Alternatively, if the dough is too stiff, add a bit of warm water.

Form into a ball and sprinkle with flour or semolina (if handy). Cover with a cloth and allow to rest for at least 10 minutes.

Spread the dough out onto your surface, which should be lightly floured (with regular flour or semolina if handy).

Using a rolling pin, begin rolling pasta out from the center, until you reach the ideal thickness (the thinner the better!). Or pass through the pasta machine.

Fold each sheet several times over itself (dusting each fold with flour or semolina so it doesn't stick together) and cut it with a sharp knife into strips about .5cm wide.

Unroll each strip into taglierini. Layer them on a tray sprinkled with more semolina or flour to avoid sticking. You can also create the taglierini using a pasta machine, if available.

Step

Of 3

For the Dressing

Wash and thoroughly clean the squid. Boil small sauce pot of water, add two tomatoes in order to flash cook and remove the skin.

When cool enough to handle, peel, and halve and remove inner seeds. Dice tomatoes finely. Slice into 1/2" thick slices.

Heat olive oil in medium sauté pan, add squid. Add several splashes of white wine, allow to evaporate, and once the liquid has almost evaporated completely, add the tomato puree' and fresh tomatoes.

Adjust for salt.

Step

Of 3