Squid Ink Pasta with Shrimp and Cherry Tomato Sauce2019-02-27
- Yield : 4 servings
- Ready In : 30m
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- 5 shrimp, sliced in half lengthwise, peeled and deveined, reserving shrimp shells for sauce
- 3 tablespoons olive oil, plus more for garnish
- 1/2 fennel, sliced (save fronds for garnish)
- 1/2 red onion, sliced
- Kosher salt
- Pinch crushed red pepper flakes
- 10 heirloom cherry tomatoes, sliced in half
- 2 large cloves garlic, smashed
- 2 sprigs oregano, leaves chopped finely
- 1/2 cup white wine
- 4 squid, cut in half lengthwise for 2 sets of 4 legs
- 1/2 bunch parsley, leaves chopped finely
- Grated Parmesan, for garnish
- Squid Ink Pasta, recipe follows
- 3 cups flour
- 5 large eggs (heirloom or organic)
- 1 large egg yolk
- 1/4 cup extra-virgin olive oil
- 1/4 cup squid ink
- Kosher salt
Add the shrimp shells to a small pot and cover with water. Bring to a boil and allow to simmer until it has reduced by half. Strain and keep on the heat at a low simmer until ready to use.
Add the olive oil, fennel, onions, a pinch of salt and crushed red pepper flakes in a saute pan over medium heat. Let the fennel and onions cook until translucent. Then add the tomatoes, garlic, oregano and white wine. Let it reduce until there is about 1/4 cup of liquid left. Then add the squid, shrimp and 1/2 cup of the shrimp stock. Stir in the parsley.
Cook the fresh squid ink pasta in salted boiling water until tender, but still has a bite. Add the cooked pasta to the saute pan and toss to coat. Garnish the pasta with fennel fronds, a drizzle of olive oil and grated Parmesan.
Mound the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely is better here). Crack the eggs into the hole and add the egg yolk, olive oil, squid ink and some salt.
Using a fork, beat the eggs together with the olive oil, squid ink and salt; then begin to incorporate the flour into the egg mixture, being careful not to break the sides of the well or else the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together into a homogeneous mixture, THEN you can start kneading.
When kneading, it is VERY important to put your body weight into it; get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader, or 10 to 15 minutes for an inexperienced kneader. Put your body weight into it; you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let it rest for at least 20 to 30 minutes. If using immediately, do not refrigerate.
Roll and cut the pasta into the desired shape.
How smooth and supple!