Calamari Pasta

Method

1. 1

   Fill a large pot with water, cover, and place on the stove on low heat. Set aside ½ cup flour for your “bench flour.” Lay the remaining flour on your counter and make a well in the center. Add the egg yolks, whole egg, and olive oil. Whisk the eggs and oil together with a fork until combined.

2. 2

   Using your index finger like a dough hook, mix the eggs and oil into the flour until shaggy. Knead the dough until smooth, about 5-8 minutes. Cover with plastic wrap and set aside to rest. Brunoise the shallot and slice the garlic into thin slices

3. 3

   Dice the butter Dice the sun dried tomatoes Chop the parsley and capers

4. 4

   Use a rolling pin to roll the dough until it’s thin enough to read a piece of paper through it. Cut the dough into your desired pasta shape Cook the pasta for about 2 mins, reserving ½ cup of pasta cooking water

5. 5

   Heat the olive oil in a saute pan over medium heat Add the shallot and garlic, sweat until soft Add the chili flakes, black pepper, sundried tomatoes, and capers, cook for about a minute until fragrant

6. 6

   Add the calamari to the saute pan and saute until just cooked through, about 3 mins??? Then deglaze with the white wine until au sec Add the pasta and the ½ c pasta water and bring up to a boil

7. 7

   Stir the butter in and finish with parm until desired consistency in sauce Finish with lemon zest and juice, adjust seasoning with truffle salt, top with parsley and parm