Fresh Pasta with Squid Ink and Bottarga Sauce

Name: Fresh Pasta with Squid Ink and Bottarga Sauce
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: European, Italian, Mediterranean
Ingredients: 115 g semolina; 1 egg, large; 1 pinch salt; 2 tsp water, cold; 1 tbsp squid ink; 1 tbsp olive oil; 1 shallot; 2 cloves garlic; 2 oz bottarga, adjust to your taste; 1/4 cup heavy whipping cream

8 steps

Prep:20minCook:5min

Bottarga is salted and dried grey mullet or tuna roe. It has other names in different cuisines — Butàriga, Boutargue, Butarkhah, Avgotaraho, Galagan, etc. Sepia is squid ink, used as a coloring and flavoring agent in many cuisines< including Italian.

Updated at: Thu, 17 Aug 2023 03:55:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories528.5 kcal (26%)

Total Fat28.3 g (40%)

Carbs46.1 g (18%)

Sugars2 g (2%)

Protein21.9 g (44%)

Sodium189.5 mg (9%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

for squid ink pasta

115gsemolina

1egg

large

1 pinchsalt

2 tspwater

cold

1 Tbspsquid ink

for bottarga sauce

1 Tbspolive oil

1shallot

2cloves garlic

2 ozbottarga

adjust to your taste

¼ cupheavy whipping cream

Instructions

for pasta dough

Step 1

Combine all ingredients in a bowl with a fork or chopsticks. Knead the dough, cover it with plastic food wrap and leave it to rest at room temperature for 1 hour.

Step 2

Place a large pot filled with water over high heat. It will boil by the time your pasta is ready to cook.

Step 3

Make pasta using your pasta maker. If you plan to cook pasta the next day, keep it in a closed container refrigerated.

to cook and serve pasta

Step 4

Take bottarga from the fridge and remove the bee wax following the instructions on the packaging. Slice a few thin slices for garnish, and grate the rest.

Step 5

Finely dice the shallot. Smash garlic cloves. Warm serving plates.

Step 6

Saute smashed garlic in olive oil until fragrant in a saucepan over medium heat. Discard caramelized garlic. Add shallot and saute until soft and sweet. Add heavy cream and grated bottarga, stir and cook on low heat for a minute. Keep the sauce warm.

Step 7