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1 hr 30 min
1 hr 30 min
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Get ready for a flavor-packed culinary adventure crafted by me and my pasta aficionado buddy, Mateo Zielonka, hailing all the way from the UK! We proudly present our sexy Squid Bi-Colore Pasta recipe that will leave your taste buds begging for more. Picture this: we rolled up our sleeves and whipped up not just one, but two beautiful doughs. One was classic, while the other was a vibrant black beauty infused with squid ink. But here’s the fun part—we got creative and shaped these doughs into playful, intertwined strips of pure pasta goodness. Now, to take it up a notch, we roasted juicy cherry tomatoes, aromatic garlic, and tender squids to perfection in the oven. And the pièce de résistance? We tossed our freshly boiled pasta directly into that tantalizing mix, bringing all the flavors together in a glorious harmony. The best part? This recipe is a breeze to whip up, so you can impress your friends and family with minimal effort. Trust us when we say that this Squid Bi-Colore Pasta may look like a culinary masterpiece, but the truth is, it’s incredibly easy and quick to make. Get ready to savor a dish that brings together the best of both worlds—maximum flavor with minimum fuss.
Scale
Pasta machine
Rolling pin
Knife
Cutting board
Baking tray
Plastic wrap
Prepare the yellow pasta- pour the flour on your working surface and create a pit in the middle. Add the egg yolks and eggs. Mix and knead for 12-15 minutes, until the dough is elastic and smooth.
Prepare the black pasta- pour the flour on your working surface and create a pit in the middle. Add the egg yolks, eggs and squid ink. Mix and knead for 12-15 minutes, until the dough is elastic and smooth.
Wrap each pasta doughs with plastic wrap and let it rest for at least 30 min (up to 24 hours in the fridge).
Preheat your oven to 450°F or 230°C.
Boil water and salt in a pot for the pasta.
Prepare the sauce: cut the cherry tomatoes in half. Slice the garlic as thin as you can. Cut the squid into thin slices.
In a baking pan, add the cherry tomatoes, garlic, squids, salt, black pepper, and olive oil. Give it a good toss.
Bake for 15-20 minutes. In the meantime, open and shape the pasta dough.
Open each pasta dough into a sheet, medium thickness, of your pasta machine.
Brush each sheet with a little bit of water, so they can stick together (2 layers so far).
Cut the sticked pastas in the middle and place on top of each other (4 layers so far).
Repeat this, cutting the stacking on top of each other until you reach about 16 layers.
Using a knife, trim the edges and open to the second thinnest notch of the pasta machine.
Cut into rectangular pieces, about 1×3 inches in size. Roll the pieces over a thin rolling pin or a wooden spoon to seal the pasta pieces into a cylinder shape.
Boil pasta for 4-5 min (taste one to see it’s ready as the thickness of your pasta and mine could be slightly different). Drain the pasta water.
Remove the saucepan from the oven and add the pasta to the sauce. Mix well.
Sprinkle some chopped basil on top and eat immediately.
YASSS!
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