3/4 pound squid, tentacles and tubes, sliced into rings
Salt & pepper, to taste
Olive oil
To serve: 1 cup Italian seasoned breadcrumbs and chopped parsley
Passo a passo
Squid Ink Pasta
On a clean flat surface, combine flours and create a crater in the middle.
Drop in the eggs, squid ink and salt. Use a fork to whisk the eggs.
Slowly incorporate the flour into the well from the sides, mixing the center simultaneously.
Begin folding the mass into a dough ball with your hands and a bench scraper. Once the dough begins to feel more firm, swipe away any leftover flour to the side. Continue kneading the dough, until a smooth, slightly elastic dough ball has formed, about 15 minutes.
Cover with a damp towel or plastic wrap to rest for about 30 minutes
Cut the dough into quarters. Working with one quarter at a time (cover the remaining dough), use a rolling pin or pasta machine to flatten the dough into a rectangle.
Laminate the dough by folding in the ends like a letter. Turn the dough, roll lengthwise, and repeat lamination 2 more times. Continue rolling until you have a long, thin sheet.
Cut the sheet in half. Sprinkle some flour onto both sides, fold the sheet into a roll, and slice equal strips of noodles, depending on your desired shape (tagliatelle or fettuccini). Separate the strands and dust with more flour to prevent sticking. Continue with the remaining dough.
Heat some olive oil in a pan and toast breadcrumbs until golden. Remove and set aside.
Boil salted water for the pasta.
Sauce
In a pan on medium heat, saute garlic and chili in olive oil.
Add tomato puree and white wine and cook for about 5 minutes or until slightly reduced and thickened.
Add the squid and salt and pepper and cook for about 2 minutes, then remove from heat. At the same time, add pasta to the pot of water and cook for about 1 to 2 minutes, or until al dente. Quickly add the drained pasta to the pan.
Toss and sprinkle with toasted crumbs and fresh parsley over top with a drizzle of olive oil.
