Fresh Pasta with Tomatoes and Calamari
3 cups Durum semolina 1 teaspoon Salt 2 Eggs -- to 3 eggs 1 teaspoon Squid ink 1 tablespoon Olive oil 2 cups Heavy cream 1/2 cup Grated Parmesan cheese 1/2 cup Grated Romano cheese...
Ingredients
- 3cupdurum semolina
- 1teaspoonsalt
- 2eggs -- to 3 eggs
- 1teaspoonsquid ink
- 1tablespoonolive oil
- 2cupheavy cream
- 1/2cupgrated parmesan cheese
- 1/2cupgrated romano cheese
Directions
- 1
3 cups Durum semolina 1 teaspoon Salt 2 Eggs -- to 3 eggs 1 teaspoon Squid ink 1 tablespoon Olive oil 2 cups Heavy cream 1/2 cup Grated Parm
- 2
On a large work surface, form a mound with the semolina and create a "well" in the center of the mound
- 3
In a small bowl, beat the eggs, squid ink and oil together until smooth
- 4
Pour this mixture into the well
- 5
Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in
- 6
Wrap with plastic and allow to rest in the refrigerator for 30 to 40 minutes
- 7
Remove from the refrigerator and temper for 5 minutes
- 8
Flour a surface and turn the dough out onto it