Fresh Pasta With Tomatoes And Calamari
Ingredients
- 3 cup durum semolina flour
- 1 tsp salt
- 2 each eggs
- 1 tsp squid ink
- 1 tbsp olive oil
- 2 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.5 cup grated Romano cheese
- 4 each Roma tomatoes, roasted and julienned
- 0.3 cup chopped green onions
- 1 lb fried calamari
Instructions
- 1
Mix the semolina and salt together. On a large work surface, form a mound with the semolina and create a well in the center. Beat the eggs, squid ink, and oil together and pour into the well.
- 2
Gradually work the semolina into the egg mixture from the inside out until all the flour is incorporated. Wrap with plastic and refrigerate for 30 to 40 minutes.
- 3
Temper the dough for 5 minutes, then roll out to 1/2-inch thickness. Cut into thirds and pass each piece through a pasta machine using wide cutters. Dust with flour to prevent sticking.
- 4
Bring a pot of salted water to a boil. In a hot sauté pan, add the cream over high heat and reduce by half, about 5 minutes. Stir in both cheeses and season with salt and pepper. Simmer until the sauce coats the back of a spoon, about 2 to 3 minutes.
- 5
Drop the pasta into the boiling water and cook for 1 to 2 minutes until al dente. Drain.
- 6
Add the pasta to the cream sauce. Add the roasted tomatoes, green onions, and fried calamari. Toss to combine. Season and serve immediately.