Calamari Pasta

Method

chefjasonmckinney.com/recipes/calamari-pasta

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 slicesTimer: 5 min

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 waterTimer: 2 min

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 fragrantTimer: 1 min

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 boilTimer: 3 min

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