Squid Ink Tagliolini with Roasted Red Pepper Sauce

Tagliolini Stregati in Red Pepper
Category: Pasta Dishes
Serves: 4

Ingredients

Instructions

To make Tagliolini Stregati in Red Pepper, start by preparing the homemade egg noodles with squid ink.

1. In a large mixing bowl, combine the flour, eggs, salt, and squid ink. Mix them together until the dough starts to form.
2. Transfer the dough onto a floured work surface and knead it until smooth and homogenous.
3. Wrap the dough in plastic wrap and let it rest for about 30 minutes to relax.
4. After the resting time, use a pasta machine to roll the dough into thin sheets, about 1mm in thickness.
5. Attach the fettuccine cutter to your pasta machine and cut the dough into strips 2-3mm wide.
6. In the meantime, preheat the oven to 250°C (480°F). Wash and dry the red bell peppers thoroughly.
7. Line a baking sheet with parchment paper, place the peppers on it, and roast in the oven for 30 minutes, until the skin becomes charred and blistered.
8. Once roasted, remove the peppers from the oven and place them in a plastic bag. This will help the skin peel off more easily.
9. After about 10 minutes, remove the peppers from the bag. Peel off the skin, discard the stems, and carefully remove the seeds and internal membranes.
10. Place the roasted pepper flesh into a blender or food processor along with the olive oil, salt, and heavy cream. Blend until smooth, creating a velvety red pepper cream.
11. Bring a large pot of salted water to a boil. Once boiling, add the tagliolini and cook for 14-15 minutes, until al dente.
12. While the pasta cooks, move on to preparing the pepper decorations: cut off the tops of the remaining 4 peppers about ¾ of the way down, creating a cap-like shape.
13. Using a sharp knife, remove the internal white membranes and seeds, leaving only the outer shell.
14. Carefully carve two small triangular shapes into the smooth side of each pepper to create “eyes” (as shown in the picture).
15. Once the pasta is ready, drain it, and in a large non-stick skillet, warm the red pepper sauce to combine and bring everything together.
16. On a serving plate, place the hollowed-out pepper decorations and, using tongs, stuff each one with a handful of freshly cooked tagliolini.
17. Drizzle the pepper sauce around the pasta, and serve hot, garnished with the peppers as a whimsical final touch.

Enjoy your flavorful and visually stunning Tagliolini Stregati in Red Pepper, where the sweetness of roasted peppers meets the savory, delicate squid ink noodles! A perfect dish to impress guests at your next dinner gathering.

Nutritional Information (per serving):

• Calories: Approx. 450 kcal
• Carbs: 58g
• Protein: 13g
• Fat: 18g
• Fiber: 5g
• Sodium: 650mg

Feel free to adjust the seasoning and pepper sauce to your personal taste, creating a delicious and vibrant meal that celebrates both flavor and presentation!