Tagliolini Stregati in Red Pepper
Category: Pasta Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 280g |
| Salt | To taste |
| Eggs | 3 |
| Squid ink | 4g |
| Extra virgin olive oil | 4 tbsp |
| Red bell peppers | 500g |
| Heavy cream | 100g |
| Peppers (for decoration) | 4 whole |
Instructions
To make Tagliolini Stregati in Red Pepper, start by preparing the homemade egg noodles with squid ink.
- In a large mixing bowl, combine the flour, eggs, salt, and squid ink. Mix them together until the dough starts to form.
- Transfer the dough onto a floured work surface and knead it until smooth and homogenous.
- Wrap the dough in plastic wrap and let it rest for about 30 minutes to relax.
- After the resting time, use a pasta machine to roll the dough into thin sheets, about 1mm in thickness.
- Attach the fettuccine cutter to your pasta machine and cut the dough into strips 2-3mm wide.
- In the meantime, preheat the oven to 250°C (480°F). Wash and dry the red bell peppers thoroughly.
- 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.
- Once roasted, remove the peppers from the oven and place them in a plastic bag. This will help the skin peel off more easily.
- 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.
- 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.
- Bring a large pot of salted water to a boil. Once boiling, add the tagliolini and cook for 14-15 minutes, until al dente.
- 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.
- Using a sharp knife, remove the internal white membranes and seeds, leaving only the outer shell.
- Carefully carve two small triangular shapes into the smooth side of each pepper to create “eyes” (as shown in the picture).
- 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.
- On a serving plate, place the hollowed-out pepper decorations and, using tongs, stuff each one with a handful of freshly cooked tagliolini.
- 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!
