Ingredients :
- For squid ink pasta you need:
- 2 cups strong flour
- 2 whole eggs (room temperature)
- 1 egg yolk (room temperature)
- 2 teaspoon squid ink
- pinch salt
- 🍝 or the sauce ingredients you'll need:
- 200 grams prawns or more if you want, deviened
- 150 grams squid, cleaned and cut into,1/4 inc thick
- 2 cloves garlic, sliced
- 1/4 onion, chopped
- tomato concasse at least 7,red
- to taste Chopped chili, depends how spicy you want
- to taste Fresh basil leaves
- White wine
- Fresh ground black pepper
- Salt
- pinch sugar
- 1 cup shrimp stock
- Parmesan
- Olive oil
- 2 tablespoon tomato puree
Method :
- In a bowl, whisk eggs, salt and squid ink. Then set aside.
- Pour flour in a clean work surface, make well,on the center.
- Then slowly mix until incorporate and become slurry like texture.
- This time you can mix the remaining flour and form into a ball. Then knead, for about 5 minutes or until, bouncy when you prick it with your finger.
- Cover with damp cloth or in zip bag, rest for 30 minutes.
- Before flattening the dough make sure its rested for at least 30 minutes.
- Roll out using rolling pin until it fits on your pasta machine. If you use knife it needs a lil work.
- For the sauce:
- In a pan, saute garlic, onions and chili until fragrant.
- Add prawns and squid, tomato concasse, then season with salt and pepper, sugar. Pour white wine and let simmer for 15 seconds before adding stock and tomato puree,
- Add basil leaves. Then toss your cooked pasta,
- Serve with parmesan on top
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