Cook the Book Party Planner: Black Tagliatelle with Cuttlefish

Name: Cook the Book Party Planner: Black Tagliatelle with Cuttlefish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 larges eggs, beaten; 414 milliliters all-purpose flour, plus more as needed; 2 garlic cloves, peeled; 79 milliliters grated Parmigiano-Reggiano; 4 servings Salt and pepper; 79 milliliters chopped shallots; 85 grams tomato puree; 113 grams (1 stick) unsalted butter; 59 milliliters white wine

Cook the Book Party Planner: Black Tagliatelle with Cuttlefish might be just the main course you are searching for. One serving contains 490 calories, 12g of protein, and 28g of fat. This recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up eggs, shallots, garlic cloves, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Pour the flour onto a work surface or into a mixing bowl and shape it into a mound. Use your hand or the bottom of a measuring cup to hollow out the center of the mound to form a crater.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Mixing Bowl

Add the ink and 1 tablespoon of water along with the eggs into the crater. Beat the eggs mixture lightly with a fork, as if making scrambled eggs. When the eggs begin to look homogenous, use the fork to pull a little of the flour into the eggs, gradually adding more flour until the eggs are no longer runny. Push aside 3 tablespoons of flour, then use your hands to work the rest of the flour into the eggs until the dough is smooth.

Ingredients you will need

Dough

All Purpose Flour

Water

Egg

When you think you have achieved the right texture, wash and dry your hands. Press your finger into the center of the dough ball. If the dough does not stick to your finger as you pull it out, you do not need to add more flour. If the dough is still sticky, knead in flour in small increments (heaping tablespoons) until the dough passes the test.

Ingredients you will need

Dough

All Purpose Flour

Use a towel or pastry scraper to remove any loose flour or crumbs from your work surface - it should be clean when you knead the dough. Press the ball of dough forward with the palm of your hand, then fold the dough over itself, then give the dough a half turn. Repeat, pressing forward with your palm, folding in half, and turning, always in the same direction. When the dough is smooth and slightly "leathery" (anywhere from 5 to 10 minutes), it is ready to be rolled out.

Ingredients you will need

Dough

All Purpose Flour

Roll out the dough according to the directions on your pasta maker, then hang up to dry.

Ingredients you will need

Dough

Pasta