Name: Squid Ink Fettuccine with Caramelized Rainbow Cherry Tomatoes and Calamari
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 to 6 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon squid ink; 1 teaspoon kosher salt; 2 large eggs plus 4 yolks; Semolina flour, for dusting; 2 cups yellow and red cherry tomatoes; 2 cloves garlic; 6 tablespoons olive oil, plus more for the pan; Kosher salt and freshly ground black pepper; 1 pound cleaned calamari, bodies cut into 1/4-inch rings; 1 tablespoon baking soda; 2 tablespoons drained capers; 1 teaspoon crushed red pepper flakes; 1/4 cup white wine; 2 tablespoons unsalted butter

Directions

Special equipment:

a pasta machine with a fettuccine attachment

For the dough: Add the all-purpose flour, squid ink, salt and whole eggs and yolks to the bowl of a food processor. Blend for 30 seconds until it’s sandy but holds together when pressed between your fingers. Turn out the dough onto a floured work surface. It will be crumbly but once you start kneading, it will all come together. Gather the dough and begin to knead with the heel of your hand for 1 to 2 minutes until it’s supple and shiny. If the dough feels too dry and not springy enough, add a touch of water and continue to knead until it reaches the right consistency. Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes.
To roll out the pasta, cut the dough into 4 equal pieces. Working with one piece at a time (keeping the others covered with plastic wrap), flatten the dough with your palm. Feed the dough through a pasta machine on the widest setting. Fold the dough on either end to create an envelope, then feed through a second time. Fold the dough into an envelope again, then decrease the setting to make it thinner, and run it through again. Repeat this process of folding and running through the pasta machine two times before decreasing the thickness of the machine until you reach your desired thickness. Use the fettuccine attachment to make it into fettuccine. Place into bundles with a sprinkling of semolina to keep from sticking.
For the sauce: Preheat the oven to 450 degrees F.
Toss the cherry tomatoes and garlic with 2 tablespoons of the olive oil and season with salt and pepper. Place on a well-oiled sheet pan or oven-safe skillet and roast, shaking the pan every 5 minutes, until super caramelized, 15 to 20 minutes. Remove the garlic cloves and chop. Set aside.
Toss the calamari with the baking soda and 1 teaspoon salt. Let it sit for 15 minutes. Rinse and dry completely.
Bring a large pot of salted water to a boil. Drop the squid ink pasta into the water and cook until al dente, 2 to 3 minutes.
Meanwhile, heat a large skillet over medium-high heat. Add the remaining 4 tablespoons olive oil and heat until shimmering. Add the calamari, season with salt and pepper and sauté for about 2 minutes. Lower the heat and add the reserved chopped roasted garlic, capers and red pepper flakes. Gently sweat until fragrant but not brown, another 2 minutes. Deglaze with the white wine and cook for 1 to 2 minutes to cook off the alcohol. Toss with the squid ink pasta, a couple tablespoons of pasta water and the butter.
Twirl and plate the pasta and calamari. Top with a scattering of the roasted cherry tomatoes.

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Squid Ink Fettuccine with Caramelized Rainbow Cherry Tomatoes and Calamari

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