Description
Restaurant Cleos Parisian squid ink pasta gets a spicy kick from nduja sausage. A sophisticated yet simple pasta dish perfect for a special night.
Ingredients
Units
Scale
- 2 lbs (907 g) good pasta flour or 1 lbs (454 g) 00 flour to 1 lbs (227 g) semolina
- 1 lbs (454 g) egg yolk
- 1 whole egg
- 1/4 lb squid ink
- 1/3 lb Nduja
- 3 lbs (1361 g) Squid
- 13 cups (3056 ml) good tomato sauce
- 2 cloves of chopped garlic
- Parsley
- Lemon juice
- Olive Oil
- Unsalted butter
Instructions
- Pasta
- Prepare the dough in a stand mixer with a dough hook or by hand.
- Manual Method: Pile flour on a counter, forming a well in the center to hold egg yolks and squid ink.
- Mix yolks, ink, and water in a separate bowl until homogenous; pour into the flour well.
- Mix egg and flour with a fork, gradually incorporating flour.
- Once combined, knead dough with hands until firm and smooth; form three balls, wrap, and refrigerate for at least one hour.
- Mixer Method: Combine all ingredients in a mixing bowl with the dough hook. Repeat steps 4 and 5.
- Braised Squid and Nduja Ragu
- In a large cast iron casserole, sauté minced garlic in olive oil over medium-low heat.
- Add nduja and mix until dissolved.
- Add chopped squid, stirring occasionally until browned.
- Deglaze with white wine.
- Add tomato sauce and mix thoroughly.
- Cover and bake in the oven at 365°F (185°C) for 1 hour and 20 minutes.
- Assembly
- Cook pasta.
- Warm up the sauce.
- Add pasta to the sauce while still al dente.
- Reduce the sauce slightly, allowing it to be absorbed by the pasta.
- Add a knob of butter to cream the sauce.
- Add parsley and lemon juice; toss and serve.
Notes
- For a richer flavor, use high-quality olive oil and a good-quality tomato sauce.
- If you can’t find nduja, you can substitute with a spicy Calabrian chili paste, adjusting the amount to taste.
- To prevent the pasta from sticking, toss it with a little olive oil after cooking and before adding it to the sauce.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 10
- Sodium: 700
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 70
- Fiber: 5
- Protein: 30
- Cholesterol: 200