Tagliatelle with Squid and Bottarga

Fresh handmade pasta served with succulent tomatoes, chilli, and squid, topped with salty shaved bottarga for a superb summer dish.

Dinner Italian Seafood Pasta Squid

Estimated Nutrition

Calories

820.1

kcal / serving

1640.2 kcal total

Carbs

80.6g

per serving

161.2 g total

Fat

31.4g

per serving

62.8 g total

Protein

52.7g

per serving

105.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

Free-range, whole

piece

Egg Yolks

Free-range

GrainsCereals

200

Italian '00' Flour

For the pasta

Fine Semolina Flour

For dusting

NutsSeeds

clove

Garlic

Finely chopped

tsp

Parsley

Chopped

pinch

Dried Chilli

To taste

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

2 tablespoons

Seafood

200

Squid

Cleaned, scored, and sliced thick

Bottarga

Shaved

Vegetables

piece

Courgettes

Finely sliced and cut to size of tagliatelle

piece

Datterini Tomatoes

Peeled

Method

Pulse flour, egg, and egg yolks in a food processor until a dough forms.

Cover dough with cling film and refrigerate for 30 minutes.

Feed half of the dough through a pasta machine until it reaches the thinnest setting.

Cut the pasta into thin strips using the tagliatelle attachment.

Repeat with remaining dough, dust with semolina, and use immediately or refrigerate.

Boil pasta and courgettes in salted water for two minutes.

Gently cook olive oil, tomatoes, garlic, squid, and parsley in a frying pan for two minutes.

Add the pasta and courgettes to the frying pan and stir.

Season with chilli, salt, and pepper, then top with shaved bottarga.