Tipo 00's tagliolini al nero

AT A GLANCE

  • Serves 4 - 6 people

"Tagliolini is delicate and easy to overcook, so cook it less than normal - it will continue cooking as you finish it in the pan," says Papadakis. "Sicilian or Sardinian bottarga is the best, but if you can't find any, Salumi Australia makes a good one."



  • 125 ml (½ cup) extra-virgin olive oil
  • 2 tbsp (about 6 cloves) finely chopped garlic
  • 500 ml (2 cups) fish stock
  • 1 kg squid, hoods cleaned and thinly sliced, tentacles quartered
  • 2 tbsp finely chopped flat-leaf parsley
  • 1 lemon, rind finely grated
  • Finely grated bottarga, Tasmanian salmon roe and micro-cress, to serve
  •  
  • Squid-ink pasta
  • 350 gm (2⅓ cups) “00” flour, plus extra for dusting
  • 250 gm fine durum wheat semolina (see note)
  • 275 gm whole eggs (5 eggs)
  • 20 gm squid ink (see note)
01   For squid-ink pasta, mix ingredients in an electric mixer fitted with a dough hook on low speed until dough comes together (3-4 minutes). Turn out onto a lightly floured surface and knead until smooth dough, adding more flour if needed (4-5 minutes). Divide into 4 equal balls, wrap each in plastic wrap and refrigerate for 1 hour. Working with a piece of pasta dough at a time, roll through the widest setting of a pasta machine, then fold in half and roll through again. Repeat 4-5 times until dough becomes very smooth, then continue rolling through the machine, reducing the settings notch by notch, until 1mm thick. Lightly dust sheets with flour. Cut into 25cm lengths and pass through the 3mm-wide cutter attachment. Or dust each pasta sheet, roll into a cylinder and thinly slice to make tagliolini strips. Loosely coil small amounts of pasta and place on a floured tray to dry (1 hour).
02   Heat a saucepan over medium heat, add olive oil and sauté garlic until fragrant (1-2 minutes). Add stock, bring to the boil, then blanch squid in stock (10-15 seconds). Season to taste and set aside. Reserve stock.
03   Cook tagliolini in a large saucepan of boiling salted water until al dente (1-2 minutes). Drain, then place in a bowl along with squid, parsley, lemon rind and 125ml reserved stock, and toss to coat. Season to taste, toss again and add extra stock if necessary to coat pasta well. Divide among warm bowls, scatter generously with bottarga, top with salmon roe and cress and serve hot.
NoteDurum wheat semolina is available from Italian delicatessens such as Enoteca Sileno.

Topics:

SALMON, SQUID, BOTTARGA, GARLIC, TIPO 00, AUTUMN, PASTA, CHEFS' RECIPES, RECIPE

Recipe:

ANDREAS PAPADAKIS

Photography:

MARK ROPER

Styling:

LISA FEATHERBY

Drinking Suggestion:

2013 TENUTE DETTORI, VERMENTINO “BIANCO”, SARDINIA – A NATURAL UNFILTERED WINE WITH A GREAT ACID LEVEL WHICH CUTS THROUGH THE RICHNESS OF THE BOTTARGA AND SQUID INK. THE TANNIN WITH THE SALTY BOTTARGA MAKES THIS MATCH. , suggested by LUKE SKIDMORE

FEATURED IN

April 2016

April 2016

View Full Site