Tagliatelle Nero with Bottarga
Made at Daphne's | Serves 4
300g ‘OO’ flour
3 medium eggs
1tbsp squid ink
(available in gourmet food shops)
To make the dough
Mix the eggs and ink together in a food processor for 10 seconds. Add the flour and pulse for 15 seconds.
Knead the dough for 10 minutes to form a thick consistency, adding flour if necessary, then cover and chill for 30 minutes.
Roll out the dough using a pasta machine or rolling pin until very thin.
Fold the dough (making sure there is plenty of flour in-between the layers so it doesn’t stick) then cut to the width desired.
Cook in salted boiling water.
For the sauce
10g Bottarga (available in Italian gourmet food shops)
10ml olive oil
5g garlic, chopped
5g chilli, finely chopped
50g cherry tomatoes, cut in halves
5g flat leaf parsley, chopped
In a round-edged frying pan, add the olive oil, garlic and chilli and cook over a medium to low heat for two minutes.
Add the tomatoes and cook for a further two minutes, crushing slightly with a back of a fork to release the juices.
Turn up the heat and add the pasta (reserving some of starchy water)
Grate half the Bottarga into the pasta and add the parsley.
Mix all together and cook on a medium to low heat for another minute adding a little of the cooking water if to dry.
To serve, pour onto a plate using tongs or a fork and grate the remaining Bottarga over the top.