Squid ink tagliatelle with crispy chorizo and sherry
- A challenge
- October 2014
- Serves 6
- Hands-on time 1½ hours, plus resting
The squid ink in this pasta recipe gives the tagliatelle a black colour and a rich flavour.
- 25.4g fat (7.4g saturated)
- 25.7g protein
- 48.1g carbs (2.7g sugars)
- 2.8g fibre
- 1.5g salt
For the pasta
- 3 medium free-range eggs, plus 3 extra yolks
- 4 x 4g sachets squid ink (available from souschef.co.uk)
- 375g ‘00’ flour, plus extra to dust
For the sauce
- 300g cooking chorizo, chopped
- 3 medium prepared squid (about 270g), body chopped into rings, large tentacles halved
- Extra-virgin olive oil (optional)
- 100ml palo cortado or dry amontillado sherry
- Large handful fresh parsley, finely chopped
- Squeeze lemon juice
- To make the pasta, whisk the eggs, egg yolks and squid ink in a bowl until combined. Put the flour in a food processor and, with the motor running, add the liquid until the mixture forms a rough dough. (Or make it by hand in a large mixing bowl, stirring in the liquid with a wooden spoon, then your hands.)
- Gently knead the dough on a lightly floured surface until smooth and pliable (it will be quite soft). Divide the dough in half, wrap each half in cling film, then rest at room temperature for 30 minutes.
- Roll the rested dough through a pasta machine, gradually reducing the thickness to around 1mm. Lay each sheet on a well floured surface and slice into long, thin strands. Cover the whole sheets with a damp, not wet, cloth while you’re cutting to prevent them drying out. If you don’t have a pasta machine, roll the dough by hand on a floured surface into a rough rectangle, then fold into thirds as if you’re folding a letter. Roll out again to slightly larger and repeat 2-3 times more. Roll out until the dough is 1-2mm thick, then cut into strips.
- Drape the pasta strands over a floured rack for 2 hours to dry (a clothes rack is good, or a few coat hangers). Once dried, you can keep in an airtight container for up to 24 hours – remove it carefully from the racks as it will be delicate.
- About 15 minutes before you want to serve, make the sauce. Heat a large frying pan over a medium-high heat, then add the chorizo. Cook, tossing, until crisp and golden, then transfer to a medium bowl with a slotted spoon – leave the oil released from the chorizo in the pan. Add the squid to the pan, season well and fry on the highest heat for 1-2 minutes until just cooked. (Add a glug of extra-virgin olive oil if the pan is dry.) Add to the bowl with the chorizo. Pour the sherry into the frying pan and heat to a simmer, then bubble until thick and syrupy. Take off the heat.
- Bring a large pan of salted water to the boil, then add the pasta and cook for 2-3 minutes until al dente. Meanwhile, return the chorizo and squid to the frying pan with the sherry and heat until just bubbling.
- Add a small ladleful of pasta water to the chorizo pan, then drain the pasta and return it to the pan. Add the chorizo mixture, sprinkle over the parsley and squeeze over the lemon juice, then toss everything together over a low heat for 1 minute. Taste and adjust the seasoning if needed, then divide among bowls. Serve with a bitter leaf salad.
This dish is rich, so we’ve kept the quantities small. If you’re feeding hungry people, serve the pasta with plenty of good bread.
The pasta takes time to make, but you can do it a day ahead.
If you don’t have a pasta machine and can’t face rolling it by hand (laborious), buy ready-made squid ink linguine in Italian delis or from melburyandappleton.co.uk. It may need to cook for longer than the fresh stuff.
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