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Cuttlefish ink and shrimps tagliatelle

Salted

Fresh pasta with chickpea flour.

Ingredients

Recipe for 4 persons

Pasta

300 Gr
Chick peas 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.

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

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