This recipe, which my mother learned from her friend Lilli, is of disarmingsimplicity. The success depends on several factors: the quality of the raw material and the cooking of the sauce that must remain beautifully juicy.

Tonnarelli pasta with squid ragout

  • Preparation time: 90 minutes
  • Ingredients for 4-6 servings
  • Difficulty: Average difficulty recipe

  • Ingredients
  • Ingredients for 4 servings
  • For pasta:
  • 3 eggs
  • 200 gr or 7 oz of flour
  • 110 gr or 4 oz of re-milled semolina
  • For the seasoning:
  • 1.35 kg or 3 lb of squid
  • Extra virgin olive oil to taste
  • 1 chili pepper
  • 1 clove of garlic
  • 2 anchovies in oil
  • 1 glass of dry white wine
  • 1 teaspoon of tomato paste (optional)
  • Salt to taste
  • Chopped parsley to taste
  1. Instructions
  2. Make the pasta. On the pastry board pour the flour, create a hole in the center, and pour the eggs that you will have slightly beaten. Knead until the mixture is smooth and with lots of little holes. Cover with cellophane and let it rest at room temperature for one hour.
  3. Clean the calamari and chop coarsely with a knife.
  4. In a large pan with oil, a piece of chili pepper and a clove of whole garlic, fry the anchovies over a gentle flame. When the anchovies are melted, add the squid and, if you want, the teaspoon of preserves. Cook for two minutes over high heat and then blend with the wine. Lower the flame, cover with a lidand cook for twenty minutes. If necessary, add salt.
  5. Pull the dough with the dough sheeter up to a thickness of 0 1⁄8inch. Flour the mixture well and cut into strips of about 0 1⁄8inch.
  6. Boil water for pasta in a pot. Salt the cooking water to a boil and throw the pasta.
  7. Cook the tonnarelli for few minutes. Drain as soon as they are cooked and place them in the pan with the calamari sauce out of the fires to whisk them.
  8. Serve and sprinkle with chopped parsley.

Tips to ensure the success of the dish:

  • To clean the squids, first rinse them well. Then the head should be detached and the cartilage inside removed. The entrails and the outer skin must then be removed by hand. Eyes are removed with a knife. Then the beak from the tentacles should be eliminated: the tentacles open outwards, andthe central part is pushed upwards with the hands. Rinse everything thoroughly again.
  • Keep some boiling water set aside to add to the sauce if necessary. The pasta should not be too dry. The creaming of fresh pasta should always be done over a low flame.
  • To best cook pasta, 1 US quart of water must be considered for every serving.