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Fresh Pasta with Tomatoes and Calamari

 

30

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free, High Fiber
 

Ingredients

3 cups durum semolina flour
1 teaspoon salt
2 large eggs
or 3
1 teaspoon squid
ink
*
1 tablespoon olive oil
2 cups heavy whipping cream
½ cup Parmesan cheese
grated
½ cup romano cheese
grated
*
1 x salt
to taste
*
1 x black pepper
ground, to taste
*
4 each italian plum (roma) tomatoes
italian, split, roasted, and julienned
¼ cup scallions, spring or green onions
chopped
1 pound calamari
fried
*

Directions

Mix the semolina and salt together.

On a large work surface, form a mound with the semolina and create a well in the center of the mound.

In a small bowl, beat the eggs, squid ink and oil together until smooth.

Pour this mixture into the well.

Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in.

Wrap with plastic and allow to rest in the refrigerator for 30 to 40 minutes.

Remove from the refrigerator and temper for 5 minutes.

Flour a surface and turn the dough out onto it.

Roll out the dough to ½ of an inch thick.

Cut the dough out into thirds.

Using a pasta machine, wide cutters, carefully work one piece of the pasta dough through the pasta machine.

Lightly toss the cut pasta in flour to prevent from sticking.

Pass the remaining pieces of pasta through the machine.

Bring a pot of salt water to a boil.

In a hot sauté pan, add the cream.

Over high heat, reduce the cream by half, about 5 minutes.

Stir in the grated cheeses and season with salt and pepper.

Continue to simmer the sauce until it coats the back of a spoon, about 2 to 3 minutes.

Remove from the heat and set aside.

Drop the pasta in the boiling water and cook for 3 minutes, or until the pasta is tender.

Drain the pasta and turn into the cream sauce.

Turn the pasta/cream mixture into a mixing bowl.

Add the tomatoes, green onions, and fried calamari.

Toss to incorporate all the ingredients.

To assemble, divide the pasta between four bowls.

Garnish with chopped parsley and grated cheese.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 416g (14.7 oz)
Amount per Serving
Calories 103849% of calories from fat
 % Daily Value *
Total Fat 56g 87%
Saturated Fat 31g 157%
Trans Fat 0g
Cholesterol 335mg 112%
Sodium 934mg 39%
Total Carbohydrate 34g 34%
Dietary Fiber 7g 26%
Sugars g
Protein 63g
Vitamin A 60% Vitamin C 31%
Calcium 28% Iron 37%
* based on a 2,000 calorie diet How is this calculated?

 

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