Squid Ink Pasta with Charred Squid
Make your own pasta with this recipe for Squid Ink Pasta with Charred Squid. One hearty meal to make when you want to impress!
Ingredients
- 1 k 00 flour
- 1 k semolina flour
- 15 eggs
- 2 tbs squid ink
- 2 large squid, cleaned
- 25ml olive oil
- salt and pepper
- 1 lemon, zest and juice
- 1 chilli, sliced
- 2 cloves garlic, diced
- 1 small bunch parsley, chopped
- 200g baby tomatoes, halved
- 1 small bunch basil
To serve
- 50g parmesan
Method
Mix the flour, eggs and ink to form a dough. Pass through a pasta machine to form shells and cook in boiling salted water for 2 minutes. Meanwhile, heat the olive oil, tomatoes, garlic and ½ the basil. Cook for 3 to 4 minutes, season.
Prepare the squid by removing the membrane from the body. Pull the tentacles from the main body then remove the cartilage. Clean the inside then cut into rings or strips, score the strips ⅔ of the way through. Cut the tentacle off. Drizzle in oil and season then fry in a non-stick pan.
Finish with the parsley, lemon and chilli and mix in the cooked tomatoes, the rest of the basil and the squid. Spoon onto plates grate over parmesan.
Ingredients
- 1 k 00 flour
- 1 k semolina flour
- 15 eggs
- 2 tbs squid ink
- 2 large squid, cleaned
- 25ml olive oil
- salt and pepper
- 1 lemon, zest and juice
- 1 chilli, sliced
- 2 cloves garlic, diced
- 1 small bunch parsley, chopped
- 200g baby tomatoes, halved
- 1 small bunch basil
To serve
- 50g parmesan
Method
Mix the flour, eggs and ink to form a dough. Pass through a pasta machine to form shells and cook in boiling salted water for 2 minutes. Meanwhile, heat the olive oil, tomatoes, garlic and ½ the basil. Cook for 3 to 4 minutes, season.
Prepare the squid by removing the membrane from the body. Pull the tentacles from the main body then remove the cartilage. Clean the inside then cut into rings or strips, score the strips ⅔ of the way through. Cut the tentacle off. Drizzle in oil and season then fry in a non-stick pan.
Finish with the parsley, lemon and chilli and mix in the cooked tomatoes, the rest of the basil and the squid. Spoon onto plates grate over parmesan.
