Squid Ink Pasta with Calamari

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Recipe's preparation

Squid Ink Pasta

Place all ingredients for pasta into TM bowl

Set dial to closed lid position "Closed lid"  and knead for 2 minutes on interval speed "Dough mode"

Remove dough from bowl and roll and cut into fettuchini using a pasta

machine.  Hang to dry while making sauce.

Calamari Pasta Sauce

Cut calamari tubes into rings, toss in the cornflour and set aside.

Place parsley and lemon rind into clean and dry bowl and chop 5 seconds / speed 7.  

Add the onion, garlic and chilli into TM bowl and chop 5 seconds / speed 7.

Add 60g EVOO and cook for 3 minutes / Varoma Temp / Speed 1.

Add Calamari and Wine.  Cook 2 minutes / Varoma Temp / Reverse "Counter-clockwise operation" / Speed Soft "Gentle stir setting"

Add tomatos, season to taste and cook 30 minutes / 100*C / Reverse "Counter-clockwise operation" / Speed Soft

Add cream and remainder of oil if needed and cook for a further 5 minutes / 100*C / Reverse "Counter-clockwise operation" / Speed Soft "Gentle stir setting"

Place in Thermoserver to keep warm.

Cooking Pasta

To a clean TM bowl add 1200g of water and cook 14 minutes / 100*C / speed 1

Add squid ink pasta and cook 5 minutes / 100*C / Reverse "Counter-clockwise operation" / Speed Soft or until Al Dente

Cooking time will vary depending on how dry your pasta is.

Drain and serve with the Calamari Pasta Sauce