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Tagliolini with squid and courgette flowers

Tagliolini with squid and courgette flowers

  • Starter
  • medium
  • 4
  • 60 minutes, plus resting time

PT1H

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
  • 300g of 00 flour
  • 3 eggs
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
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
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
  • 8 tbsp of extra virgin olive oil
  • 1 garlic clove
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
  • 10 courgette flowers, roughly chopped
  • 300g of baby squid
  • salt
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
7
To serve, divide the pasta evenly between four serving plates. Drizzle with olive oil, check the seasoning and serve immediately
  • olive oil

Ingredients

Metric

Imperial

  • Tagliolini pasta

  • Squid and courgette flowers

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