Squid Ink Semolina Pasta with Mussels

Ingredients

• 125 g Semolina Flour
• 4 g Squid ink (or cuttlefish ink)
• 1 Egg yolk
• 1 Egg
• 1 tsp Olive oil
• 2 g Sea salt
• 1 lb Mussels (fresh, cleaned)
• 1 cup Tomato sauce (for the broth base)
• 0.25 cup White wine (dry white wine)
• 2 clove Garlic (minced)
• 2 tbsp Butter (unsalted)
• Fresh parsley (chopped, for garnish and sauté)

Steps

1. 1

   In a large mixing bowl or on a clean work surface, combine the 125g semolina flour, 4g squid ink, 1 egg yolk, 1 whole egg, 1 tsp olive oil, and 2g sea salt.

2. 2

   Mix the ingredients together and knead until they form a smooth, elastic dough.

3. 3

   Wrap the dough tightly in clingfilm and refrigerate for at least one hour to allow the gluten to relax.

4. 4

   After resting, roll out the dough and shape into your desired pasta shape (e.g., linguine or tagliatelle).

5. 5

   Prepare the mussel broth by simmering the mussels in a rich tomato-based liquid until they open; discard any that remain closed.

6. 6

   Bring a large pot of heavily salted water to a boil.

7. 7

   Cook the fresh pasta in the boiling water for 2-4 minutes until al dente.

8. 8

   While the pasta cooks, heat a pan and sauté the minced garlic in butter until fragrant.

9. 9

   Deglaze the pan with white wine and add the cooked pasta along with fresh parsley, tossing to coat the noodles in the butter sauce.

10. 10

    Serve the sautéed pasta in a shallow bowl surrounded by the tomato mussel broth and the cooked mussels.

Notes

Fresh pasta cooks very quickly (2-4 minutes). Ensure all other components are ready before dropping the pasta into the water. The author suggests visiting their site for the full broth description, but the primary components are tomato, white wine, garlic, and butter.

Nutrition per serving

• main
• seafood
• pasta
• squid ink
• mussels
• dinner
• handmade pasta