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Durum egg olive oil salt olive oil red chili pepper clove garlic anchovy paste tuna same amount capers black olives
Viewed: 19 - Published at: 7 years agoIngredients
- 100 grams or so Durum semolina
- 1 Egg
- 1 dash of a good quality oil Olive oil
- 1 pinch Natural Salt
- 1 tsp Squid ink
- 1 Olive oil
- 1 Red chili pepper
- 1 clove Garlic
- 1 bit less than 1/2 teaspoon Anchovy paste
- 1 small can Canned tuna
- 1 the same amount as the tuna Tomato sauce or puree
- 1 tbsp Capers
- 1 tbsp Black olives
Method
- Put the durum semolina in a large bowl, and form a well in the middle.
- Put the other pasta ingredients in the well.
- Mix up the ingredients in the well with a fork.
- Gradually crumble the semolina 'wall' around it to mix in.
- When it's more or less mixed together, start kneading.
- Knead the dough well and form a ball.
- Leave the dough to rest for a while (If the dough is stiff, add a little water to adjust.)
- Roll the rested dough about 3 to 5 mm thick (no.
- 3 on the thickness dial on a pasta machine).
- Fold the dough into thirds.
- Roll the folded dough again to 3-5 mm thickness.
- Fold the dough again, tucking in the ragged edges.
- Roll the dough out to your desired thickness.
- The dough in the photo is rolled out with no.
- 5 on the thickness dial of the pasta machine.
- Dust both sides of the rolled out dough with flour.
- Cut the dough.
- If you don't have a pasta machine, flour the dough well and slice with a knife.
- Dry the pasta out for 10 minutes to an hour after cutting it so that the strands don't stick together.
- The pasta is done.
- You can dry it on a rack as shown in step 13.
- You can dry the pasta completely on a rack at this stage, but it becomes brittle so handle it carefully.
- By drying the pasta out, it becomes elastic.
- Make the sauce while the pasta dries.
- Put the sliced red chili pepper, garlic, olive oil and anchovy paste in a small pan, and stir fry until fragrant.
- Adjust the saltiness by adding more or less anchovy!
- Add the rest of the sauce ingredients and simmer.
- Boil the pasta for 1 to 3 minutes in plenty of boiling water.
- Add a little olive oil to the cooking water to prevent the pasta from sticking.
- Since puttanesca sauce is salty because of the anchovies, you don't need to salt the cooking water unlike with other pasta dishes.
- Serve the sauce on the pasta.
- If you want to fully enjoy the flavor of the black squid ink pasta on its own: Boil in salted water.
- Omit step 15 of the sauce making process.
- Saute the pasta in the spicy garlic oil from step 14 with a little bit of the cooking water, and make a simple aglio, olio e peperoncino.
