Fresh Pasta With Tomatoes And Calamari

Recipe Ingredients

3 cups	711ml	Durum semolina
1 teaspoon	5ml	Salt
2		Eggs - to 3 eggs
1 teaspoon	5ml	Squid ink
1 tablespoon	15ml	Olive oil
2 cups	474ml	Heavy cream
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
1/2 cup	73g / 2.6oz	Grated Romano cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Italian Roma tomatoes - split, roasted, and julienned
1/4 cup	15g / 0.5oz	Chopped green onions
1 lb	454g / 16oz	Fried calamari

Recipe Instructions

Mix the semolina and salt together. On a large work surface, form a mound with the semolina and create a "well" in the center of the mound. In a small bowl, beat the eggs, squid ink and oil together until smooth. Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in. Wrap with plastic and allow to rest in the refrigerator for 30 to 40 minutes.

Remove from the refrigerator and temper for 5 minutes. Flour a surface and turn the dough out onto it. Roll out the dough to 1/2 of an inch thick. Cut the dough out into thirds. Using a pasta machine, wide cutters, carefully work one piece of the pasta dough through the pasta machine. Lightly toss the cut pasta in flour to prevent from sticking. Pass the remaining pieces of pasta through the machine.

Bring a pot of salt water to a boil.

In a hot saute pan, add the cream. Over high heat, reduce the cream by half, about 5 minutes. Stir in the grated cheeses and season with salt and pepper. Continue to simmer the sauce until it coats the back of a spoon, about 2 to 3 minutes. Remove from the heat and set aside.

Drop the pasta in the boiling water and cook for 3 minutes, or until the pasta is tender. Drain the pasta and turn into the cream sauce. Turn the pasta/cream mixture into a mixing bowl. Add the tomatoes, green onions, and fried calamari. Toss to incorporate all the ingredients.

To assemble, divide the pasta between four bowls. Garnish with chopped parsley and grated cheese.

This recipe yields 1 pound of pasta, or 4 main-dish servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A12 broadcast 03-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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