- 200g/7oz Italian '00' flour
- 7 free-range eggs – 1 whole, 6 yolks only
- 50g/2oz fine semolina flour
- 2 courgettes, finely sliced using a mandolin, and cut to the same size as the tagliatelle
- 200g/7oz fresh tagliatelle (made above)
- 2 tbsp olive oil
- 8 datterini tomatoes, or other small tomatoes, peeled
- 1 garlic clove, finely chopped
- 200g/7oz fresh squid, cleaned, scored, sliced as thick as the tagliatelle
- 1 tsp chopped parsley
- 1 pinch dried chilli
- salt and freshly ground black pepper
- 20g/oz bottarga, shaved
- For the pasta, place the flour, egg and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough into a bowl, cover with cling film and place into the fridge to rest for 30 minutes.
- Cut the pasta dough in half and feed one of the pieces through a pasta machine according to the machine instructions, ending on the thinnest setting.
- Add the tagliatelle cutter to the pasta machine and pass the pasta through the machine to make thin strips.
- Repeat the process with the remaining dough, then dust the pasta with semolina flour, place onto a plate and refrigerate overnight or use immediately.
- For the sauce, bring a large saucepan of salted water to the boil, add the tagliatelle and sliced courgettes and return to the boil for two minutes.
- Heat a frying pan until medium hot, add the olive oil, tomatoes, garlic, squid and parsley cook gently for two minutes.
- Add the pasta and courgettes to the frying pan and stir together.
- Season with chilli, salt and freshly ground black pepper and scatter the bottarga on top.