Name: Tagliolini al nero di seppia con calamari (Squid-ink tagliolini with calamari)
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 6
Ingredients: 60 ml mild extra-virgin olive oil (¼ cup); 5 golden shallots, finely diced; 3 garlic cloves, finely chopped; 100 ml white wine; 450 gm cherry tomatoes; 200 gm canned whole tomatoes; 1 tbsp coarsely chopped oregano; 2 small red chillies, finely chopped; 2 cleaned calamari, sliced into rings, tentacles trimmed; Squid-ink pasta; 400 gm "00" flour (2½ cups); 3 eggs; 1 egg yolk; 50 ml squid-ink (see note); 1 tbsp extra-virgin olive oil

Tagliolini al nero di seppia con calamari (Squid-ink tagliolini with calamari)

Australian Gourmet Traveller recipe for Tagliolini al nero di seppia con calamari (Squid-ink tagliolini with calamari)

Serves 6

Prep

Cook

40M

Total

1H 40M

Squid-ink pasta is very common on menus in Sicily. Traditionally, this meant fresh pasta cooked in a squid-ink sauce, but these days the ink is more likely to have been incorporated into the pasta dough.

Ingredients

60 ml mild extra-virgin olive oil (¼ cup)

5 golden shallots, finely diced

3 garlic cloves, finely chopped

100 ml white wine

450 gm cherry tomatoes

200 gm canned whole tomatoes

1 tbsp coarsely chopped oregano

2 small red chillies, finely chopped

2 cleaned calamari, sliced into rings, tentacles trimmed

Squid-ink pasta

400 gm "00" flour (2½ cups)

3 eggs

1 egg yolk

50 ml squid-ink (see note)

1 tbsp extra-virgin olive oil

Method

Main

1.For squid-ink pasta, process ingredients and a large pinch of salt in a food processor until a dough forms. Turn onto a lightly floured surface, knead until smooth and elastic, wrap in plastic wrap and refrigerate to rest (30 minutes). Divide dough into four, then, working with one piece at a time, feed through pasta machine rollers, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch, until pasta is 4mm thick. Pass through tagliolini cutters, dust with flour and set aside.

2.Heat olive oil in a large frying pan over medium heat, add shallot and garlic, stir occasionally until tender (15-20 minutes), deglaze pan with wine, add tomatoes, oregano and chilli and stir occasionally, breaking up tomatoes, until thickened (10-15 minutes). Add calamari, stir occasionally until just cooked through (2-3 minutes), season to taste and keep warm.

3.Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (2-3 minutes). Drain, toss through sauce, adding a little pasta water if sauce is too thick, and serve hot.