Pappardelle with cuttlefish and tomatoes
- 1 1/2 cups flour
- 1/2 cup wheat semolina
- 2 eggs
- 3 egg yolks
- A drizzle of olive oil
- 1 tablespoon cuttlefish ink
- 1 yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- Olive oil
- 400g cuttlefish cut into cubes
- 1/4 cup white wine
- 2 Italian tomatoes, diced
- 1 1/2 cup passata
- 2 tablespoons fresh parsley + a little for the service
- Salt and pepper from the mill
- On a work surface, add the flours and mix. Form a large well in the centre. Add the eggs, a drizzle of olive oil and cuttlefish ink then beat with a fork.
- A small amount at a time, add flour to the centre by scraping the sides of the well and continue beating with the fork. The mixture will thicken slowly until it is too thick to continue with the fork. Continue to gently mix with your hands and form a ball.
- Add warm water and knead to penetrate the water. There must be enough water for the dough to "squish" lightly between your fingers because of the liquid. If it is still too dry, add a little water. (The size of your eggs will vary the humidity level). Sprinkle the dough and the worktop with flour and start kneading. Add a little flour if the dough sticks too much.
- Knead for 5 minutes. The dough will become smooth and non-sticky. Cover with cellophane paper and leave on the counter for 15 minutes.
- You are now ready to roll the dough! Cut the ball into 4 and then flatten with a roller or with your machine. Once the pasta is cut, lightly flour to prevent it from sticking and allow to dry for about 25-30 minutes.
- In a large saucepan over medium heat, add the onion and garlic followed by a drizzle of olive oil. Cook for 2 to 3 minutes, stirring.
- Add the cuttlefish and season with salt and pepper. Cook for 2 to 3 minutes, stirring.
- Add the white wine, mix and cook for 1 minute.
- Add tomatoes, passata, harissa and fresh parsley, season with salt and pepper and mix. Bring to a boil, reduce to low heat and simmer 10 minutes, covered, stirring occasionally.
- In a large pot of boiling salted water, cook the pasta according to your taste. Reserve 1/2 cup of cooking water, pour pasta in colander and drain pasta.
- Add the pasta with the sauce and mix gently. Add some cooking water as needed. Garnish with fresh parsley and pecorino cheese.
Creation by Samuel Joubert, Le coup de Grâce.