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Ingredientes
- 3 c. Durum semolina
- 1 tsp Salt
- 2 x Large eggs to 3 Large eggs
- 1 tsp Squid ink
- 1 Tbsp. Extra virgin olive oil
- 2 c. Heavy cream
- 1/2 c. Grated Parmesan cheese
- 1/2 c. Grated Romano cheese Salt to taste Freshly-grnd black pepper to taste
- 4 x Italian Roma tomatoes split, roasted, and julienned
- 1/4 c. Minced green onions
- 1 lb Fried calamari
Direcciones
- Mix the semolina and salt together. On a large work surface, form a mound with the semolina and create a "well" in the center of the mound. In a small bowl, beat the Large eggs, squid ink and oil together till smooth. Pour this mix into the well. Working from the inside of the well out, gradually work the semolina into the Large eggs, till all the flour is worked in. Wrap with plastic and allow to rest in the refrigerator for 30 to 40 min.
- Remove from the refrigerator and temper for 5 min. Flour a surface and turn the dough out onto it. Roll out the dough to 1/2 of an inch thick. Cut the dough out into thirds. Using a pasta machine, wide cutters, carefully work one piece of the pasta dough through the pasta machine. Lightly toss the cut pasta in flour to prevent from sticking. Pass the remaining pcs of pasta through the machine.
- Bring a pot of salt water to a boil.
- In a warm saute/fry pan, add in the cream. Over high heat, reduce the cream by half, about 5 min. Stir in the grated cheeses and season with salt and pepper. Continue to simmer the sauce till it coats the back of a spoon, about 2 to 3 min. Remove from the heat and set aside.
- Drop the pasta in the boiling water and cook for 3 min, or possibly till the pasta is tender. Drain the pasta and turn into the cream sauce. Turn the pasta/cream mix into a mixing bowl. Add in the tomatoes, green onions, and fried calamari. Toss to incorporate all the ingredients.
- To assemble, divide the pasta between four bowls. Garnish with minced parsley and grated cheese.
- This recipe yields 1 lb. of pasta, or possibly 4 main-dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 4 servings | |
| Calories 432 | |
| Calories from Fat 293 | 68% |
| Total Fat 33.18g | 41% |
| Saturated Fat 17.62g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 462mg | 154% |
| Sodium 881mg | 37% |
| Potassium 389mg | 11% |
| Total Carbs 6.3g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.51g | 0% |
| Protein 26.91g | 43% |
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