Squid Ink Tagliatelle
Chef Tucker
Rated 5.0 stars by 1 users
Category
Pasta & Grains
Cuisine
Italian
Servings
2-4
Prep Time
50 minutes
Cook Time
30 minutes
Hey pasta lovers, Chef Tucker here! Dive into the flavors of Italy with my Northern Italian Squid Ink Tagliatelle Fresh Pasta, a dish as beautiful as it is delicious. Begin by making homemade tagliatelle pasta with squid ink for its striking color and delicate briny flavor. Cook it al dente, then toss it in a sauce of garlic, olive oil, and seafood like shrimp or calamari, finished with a splash of white wine and a squeeze of lemon. Garnish with fresh parsley and grated Parmesan for a dish that’s a true work of art. Indulge in pasta perfection with every bite! 🍝🦑🍋
Ingredients
- 1 whole egg
- 3 egg yolks
- 1 teaspoon olive oil
- 2 ounces squid ink
- 260 grams (2 cups) 00 flour, plus more for dusting
- ¼ bunch parsley
- 1 each shallot
- 1 head garlic
- 2 ounces parmesan cheese
- 1 jar Truffle Carpaccio
- 2 ounces olive oil
- 1 teaspoon chili flakes
- ½ tsp ground black pepper
- ½ cup white wine
- ½ cup chicken stock
- 1 stick butter
- 1 each lemon
-
Balinese Truffle Salt, to taste
-
Cutting board
- Knife
- Bench scraper (optional)
- Rolling pin
- Large sauté pan
- Large pot with lid
- Wooden spoon
- Tongs
- Microplane
- Strainer
- Plastic wrap
- ½ cup measuring cup
- Small mixing bowl
- Whisk
- Large ladle (optional,
- for plating)
- Fork
MISE EN PLACE 🔪
Directions
PREP 🥒
Fill a large pot with water, cover, and place on the stove on low heat.
In a small mixing bowl, whisk together the egg, egg yolks, olive oil, squid ink, and a pinch of Balinese Truffle Salt.
- Lay the flour on your counter and make a well in the center. Add the black egg mixture in the center of your well.
- Using your index finger or a fork, mix the wet mixture into the flour until shaggy. Use your bench scraper or knife to mash the shaggy pieces of dough into a big ball of dough. If it is super wet or sticky, you can add a little more bench flour.
- Knead the dough until smooth, about 5-8 minutes. Cover with plastic wrap and set aside to rest.
- Chop the parsley.
- Mince the shallot.
- Mince some garlic - measure with your heart for this.
- Grate the cheese!
- Chop half the truffles.
- Now that the dough has rested, roll it out into a long, rectangular sheet. You want it thin like a piece of paper. Tri fold the dough, and cut it into ¼” thick strips to form tagliatelle. Unfold the pasta strands and toss with some bench flour to prevent sticking.
HOW TO COOK 🍳
Turn the pasta water to high heat so that it comes to a boil.
In the large sauté pan over medium low heat, add the olive oil. Once warmed, sweat the shallot. Add a pinch of Balinese Truffle Salt. Then add the garlic and cook until fragrant. Do not let brown. Add the chili flakes and a scrunch of black pepper. Toast the spices.
- Turn the heat up to medium high as you deglaze the pan with ½ cup of white wine. Cook until it is au sec, or nearly dry. Turn the heat down while you cook the pasta.
Season the large pot of water with Balinese Truffle Salt. Salty like the ocean.
- Add the pasta and cook for 2 minutes. While cooking, reserve ½ cup of pasta cooking water and set aside.
- Strain the pasta.
- Add the pasta to the saute pan with ½ cup of chicken stock and ½ cup of pasta water.
- Cook down the liquid and add most of the grated cheese to thicken (reserve a bit for plating). Add three tablespoons of butter and stir to emulsify.
Toss in the chopped truffles and a bit of the chopped parsley. Season to taste with Balinese Truffle Salt and balance out the dish with lemon zest and juice as needed.
- Plate the dish and top with more parm, parsley, and truffles. Buon appetito!