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Pasta with Squid and Sun-Dried Tomatoes
Instructions
To prepare the egg noodles, mix the flour, semolina, and cayenne pepper in a bowl. If you can't find cayenne, you can replace it with ground red pepper. But then you will need to add a good deal more.
Since these are egg noodles, separate the yolks from the whites. And add them to the flour. Begin kneading intensively with a fork.
When the fork can no longer cope, add the olive oil and water. More water may be needed, as it all depends on the density of the flour. If the dough turns out too crumbly, you can always add more flour.
Knead the dough thoroughly and form it into a ball. Leave it under cling film for 10 minutes. This lets the dough relax and become easier to work with.
Dust the table with flour and roll out the dough with a rolling pin into a sheet no more than 5 mm thick.
Cut it with a sharp knife or a pizza cutter into even strips. You can also roll the dough into a tube and slice it into rings. Dust with flour so the pasta doesn't dry out. Now move on to preparing the main dish.
For this, slice the young garlic into thin slices.
Cut the chilli pepper into rings without removing the seeds, for a more pronounced heat.
Cut the sun-dried tomatoes into not-too-thick strips.
Cut the squid body into rings about 2 cm thick. Don't be put off by this size. They shrink quite a lot in volume when fried.
In a hot pan with vegetable oil, fry the squid rings for 1 minute.
Add the chopped tomatoes, garlic, and chilli to it. Stir.
Salt and pepper to taste. Fry for another 1 minute.
Pour in a small amount of water and place the noodles directly into the pan. Cover with a lid and cook for 5 minutes, stirring occasionally and tasting the noodles. Bring them to readiness. Transfer to a plate and, if desired, grate parmesan over the top.
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