Tagliolini with squid and courgette flowers

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


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Tagliolini pasta

  • 300g of 00 flour
  • 3 eggs

Squid and courgette flowers

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