Tagliolini with Double Squid Ink
Category: Pasta
Servings: 4
Total Time: 2 hours
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 350g |
| Squid ink (for pasta) | 8g |
| Eggs | 2 |
| Water | 6g |
| Squid (cleaned) | 350g |
| Squid ink (for sauce) | 4g |
| Garlic | 2 cloves |
| Tomato paste | 7g |
| White wine | 48g |
| Anchovies | 15g |
| Black pepper | To taste |
| Fresh thyme | 5g |
| Fish (seafood, such as shrimp) | 75g |
| Water | 140ml |
| Onion | 10g |
| Leek | 10g |
| Butter | 7g |
| White wine | 8g |
| Parsley | 1 sprig |
| Salt | To taste |
Instructions
Step 1: Prepare the Fish Stock
- In a medium-sized pot, heat a small amount of butter over medium heat.
- Add the leek, sliced onion, and one garlic clove, then sauté for 5 minutes until softened.
- Add the leftover scraps of fish (from the seafood, such as shrimp or fish) to the pot, allowing them to brown slightly.
- Pour in the white wine and allow it to evaporate fully.
- Add 140ml of water, season with black pepper, and sprinkle in a little chopped parsley.
- Let the stock simmer for about 60 minutes on low heat, skimming off any impurities that rise to the surface using a slotted spoon.
- Once cooked, strain the stock through a fine-mesh sieve to remove any fish bones and solid bits.
Step 2: Make the Pasta Dough
- In a large mixing bowl, sift the all-purpose flour.
- Create a well in the center of the flour and crack in the eggs.
- Add the squid ink for color and flavor.
- Use a fork to gently whisk the eggs and squid ink together, slowly incorporating the flour from the edges.
- Once the mixture begins to come together, switch to your hands and knead the dough until it is smooth and free of lumps.
- Shape the dough into a ball, cover it with plastic wrap, and let it rest at room temperature for about 30 minutes.
Step 3: Prepare the Squid Sauce
- In a large frying pan, heat some oil over medium heat and add one whole garlic clove to infuse the oil with flavor.
- Once the garlic is golden and fragrant, remove it from the pan.
- Add the anchovies to the pan, breaking them up with a spoon as they melt into the oil.
- Slice the cleaned squid into thin rings and add them to the pan. Sauté the squid for a few minutes until lightly browned.
- Once the squid has cooked, pour in the white wine and allow it to cook off.
- Season the squid with salt and black pepper, then add the prepared fish stock. Stir in the tomato paste for added depth of flavor.
- Mix everything well, cover the pan, and remove from heat to let the sauce infuse and settle.
Step 4: Shape the Pasta
- After resting, take the dough and divide it into manageable portions.
- Using a pasta machine, roll out the dough starting from the thickest setting and gradually working down to the thinnest setting (about 1mm thick).
- Once rolled out, dust the pasta sheets with semolina flour or more all-purpose flour to prevent sticking.
- Roll the sheets of dough up into tight logs and cut into fine strands to make your tagliolini.
Step 5: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Drop the fresh tagliolini into the water and cook for just a few seconds until they rise to the surface (they cook quickly because they are fresh).
- Once cooked, drain the pasta, reserving a little of the cooking water.
Step 6: Combine and Serve
- Add the freshly cooked pasta to the squid sauce and toss well to coat, adding a splash of pasta water if needed to help the sauce adhere.
- Garnish with a few sprigs of fresh thyme for an aromatic touch.
- Serve hot and enjoy the deep, rich flavors of this squid ink pasta!
This Tagliolini al doppio nero di seppia is a luxurious and flavorful seafood pasta that combines the earthy taste of squid ink with fresh, tender squid. The dish offers a beautiful contrast of textures and is perfect for a special occasion or a fine dinner. Enjoy the delicate balance of flavors that only seafood can provide!
