October 2017
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12:34:07 pm

Tagliatelle with squid and bottarga

  1. For the pasta, place the flour, egg and egg yolks
    into a food processor and pulse until well combined and the mixture
    comes together as a dough. Place the dough into a bowl, cover with cling
    film and place into the fridge to rest for 30 minutes.

  2. Cut the pasta dough in half and feed one of the
    pieces through a pasta machine according to the machine instructions,
    ending on the thinnest setting.

  3. Add the tagliatelle cutter to the pasta machine and pass the pasta through the machine to make thin strips.

  4. Repeat the process with the remaining dough, then
    dust the pasta with semolina flour, place onto a plate and refrigerate
    overnight or use immediately.

  5. For the sauce, bring a large saucepan of salted
    water to the boil, add the tagliatelle and sliced courgettes and return
    to the boil for two minutes.

  6. Heat a frying pan until medium hot, add the olive oil, tomatoes, garlic, squid and parsley cook gently for two minutes.

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