Ingredients Jump to Instructions ↓

  1. 3 cups Durum semolina

  2. 1 teaspoon Salt

  3. 2 Eggs -- to

  4. 3 eggs

  5. 1 teaspoon Squid ink

  6. 1 tablespoon Olive oil

  7. 2 cups Heavy cream

  8. 1/2 cup Grated Parmesan cheese

  9. 1/2 cup Grated Romano cheese

  10. Salt -- to taste Freshly-ground black pepper -- to taste 4 Italian Roma tomatoes -- split, roasted,

  11. -- and julienned 1/4 cup Chopped green onions

  12. 1 pound Fried calamari

  13. 30 to 40 minutes. Remove from the refrigerator and temper for 5 minutes. Flour a surface and turn the dough out onto it. Roll out the dough to

  14. 1/2 of an inch thick. Cut the dough out into thirds. Using a pasta machine, wide cutters, carefully work one piece of the pasta dough through the pasta machine. Lightly toss the cut pasta in flour to prevent from sticking. Pass the remaining pieces of pasta through the machine. Bring a pot of salt water to a boil. In a hot saute pan, add the cream. Over high heat, reduce the cream by half, about 5 minutes. Stir in the grated cheeses and season with salt and pepper. Continue to simmer the sauce until it coats the back of a spoon, about 2 to 3 minutes. Remove from the heat and set aside. Drop the pasta in the boiling water and cook for 3 minutes, or until the pasta is tender. Drain the pasta and turn into the cream sauce. Turn the pasta/cream mixture into a mixing bowl. Add the tomatoes, green onions, and fried calamari. Toss to incorporate all the ingredients. To assemble, divide the pasta between four bowls. Garnish with chopped parsley and grated cheese. This recipe yields

  15. 1 pound of pasta, or 4 main-dish servings.


Send feedback