Preview

Cuttlefish ink and shrimps tagliatelle

Salted

Fresh pasta with chickpea flour.

Note

Because there is no gluten in this recipe, the dough is more fragile so make little squares of dough to pass threw the mill.

Ingredients

Recipe for 4 persons

Pasta

300 Gr

Flour

3 Unit(s)

Egg

1 Unit(s)

Egg yolk

1 Tsp

White vinegar

4 Gr

Squid ink

Garnish

2 Unit(s)

Chopped shallot

175 Ml

Nordic shrimps

150 Ml

35% cooking cream

50 Ml

White wine

2 Pinch(es)

Salt and pepper

8 Leaf(ves)

Basil

Preparation time: 45 min

Preheat your Oven at 0 °F

Tagliatelle

In a food processor, mix all the ingredients for about 10 minutes until the paste is uniform.

Wrap in saran wrap and let aside in the fridge for 2 hours..

Using a pasta machine, roll to flatten the dough then pass threw the tagliatelle tool.

In a large pot, bring salted water to a boil and cook the pasta for 3 minutes right before serving.
Shrimps

In a pot with a dash of oil and a spoon of butter, sweat the shallots.

Add the white wine and let reduce, when almost dry add the cream, season with salt and pepper, add the shrimps and let cook for few minutes.
Plating

Drain the pasta, mix with the shrimps and the cream.

Tear a few leaves of basil. Mix and serve.