Squid Tagliolini Recipe - Great Italian Chefs

Step 1

To make the pasta, place the flour on a clean surface and make a well in the centre. Add the eggs and bring together with your hands, gradually incorporating all the flour from the sides of the well until it forms a dough

Step 2

Continue to knead the dough until it the texture is smooth and consistent, then transfer to a bowl. Cover with cling film and leave to rest in the fridge for 30 minutes

Step 3

Once rested, use a pasta machine or rolling pin to roll out the dough into a sheet 0.5mm. Leave to stand for 10 minutes to dry out a little, until the dough is no longer sticky, then fold the dough over itself to form a concertina. Cut thin strips along the folded dough, then unfold the tagliolini and shape into nests. Dust with a little flour to avoid clumping and set aside until required

Step 4

Heat the extra virgin olive oil in a large frying pan. Lightly crush the garlic clove with the side of a knife and sauté gently in the oil to infuse. Remove the garlic from the pan and discard, keeping the pan on the heat

Step 5

Add the baby squids to the pan, seasoning with a little salt. Sauté over a high heat for a few minutes and add the courgette flowers to the pan, allowing them to wilt a little until softened. Remove from the heat and set to one side while the pasta cooks

Step 6

Bring a large pan of salted water to the boil and add the tagliolini nests to the pan. Cook for 2 minutes, then drain and add to the squid and courgette flowers, mixing well until fully incorporated

Step 7

To serve, divide the pasta evenly between four serving plates. Drizzle with olive oil, check the seasoning and serve immediately