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Pasta Alla Puttanesca With Handmade Black Pasta Recipe

Pasta alla Puttanesca with Handmade Black Pasta Recipe
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Serving : 1
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Prepare the ingredients before making Pasta alla Puttanesca with Handmade Black Pasta in your home. Then, follow these steps below to serve Pasta alla Puttanesca with Handmade Black Pasta for your family or friends.

Ingredients: Pasta alla Puttanesca with Handmade Black Pasta

  • or use storebought pasta instead The pasta ingredients
  • 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
  • For the sauce:
  • 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

How to Make Pasta alla Puttanesca with Handmade Black Pasta

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Pasta alla Puttanesca with Handmade Black Pasta in your home by yourself.

    Step 1
  • Put the durum semolina in a large bowl, and form a well in the middle. Put the other pasta ingredients in the well.
  • Step 2
  • Mix up the ingredients in the well with a fork. Gradually crumble the semolina 'wall' around it to mix in.
  • Step 3
  • When it's more or less mixed together, start kneading.
  • Step 4
  • 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.)
  • Step 5
  • Roll the rested dough about 3 to 5 mm thick (no. 3 on the thickness dial on a pasta machine).
  • Step 6
  • Fold the dough into thirds.
  • Step 7
  • Roll the folded dough again to 3-5 mm thickness.
  • Step 8
  • Fold the dough again, tucking in the ragged edges.
  • Step 9
  • 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.
  • Step 10
  • Dust both sides of the rolled out dough with flour.
  • Step 11
  • Cut the dough. If you don't have a pasta machine, flour the dough well and slice with a knife.
  • Step 12
  • 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.
  • 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.
  • Step 14
  • 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!
  • Step 15
  • Add the rest of the sauce ingredients and simmer.
  • Step 16
  • 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.
  • Step 17
  • Serve the sauce on the pasta.
  • Step 18
  • 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. Sauté 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.
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