Squid ink pasta

Today’s dinner is unique –  the ingredients are unique,  whatever is available from my small garden, like sour grapes that haven’t been harvested at all, are being used for the first time.

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Small sour grapes have never been harvested

 

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Sour grapes in place of cherry tomatoes.

1) Squid ink pasta, you either love or hate it! I had eaten this in Watten estate once sometime ago. N also it’s raved in Italian chains n since I’ve the ingredients n made this years ago, I’ll try it again. Here goes:-

 

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2) Typically, the recipe for pasta, it’s 100 gm flour n 1 large egg per person. Since I preparing for 4 small eaters, I’ll use 300gms flour n 3 eggs n 1 tablespoon of Squid ink.

 

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3) Add 1 teaspoon of salt into eggs n beat together with Squid ink. Pour egg mixture into flour to make into dough.

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4) Make into dough, if it’s too try, add 1 tablespoon water, if too wet, dust more flour.

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5) Roll into pasta maker, for this time, I used no.4 thickness n cut into fettuccine.

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6) Hang up b4 boiling. Excess can be frozen to be used next time.

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7) For sauce, I’m using salmon, n ingredients available like sour grapes, garlic, basil leaves, dill, tomato ketchup n chicken stock

 

8) Boil pasta till al-dente.

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9) Prepare sauce.

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10) Start plating.

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Pasta with salmon fillets

 

11) Add sauce n Squid ink pasta is served :- Oh yeah!

 

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