Tagliolini al nero di seppia |

Preparation time: 60 min

• Preparation

  Finely chop the garlic, chisel the shallots.

  Cut the chorizo and the pepper in small cubes (brunoise).

  Tear off the parsley leaves, quarter the cherry tomatoes.

• Tagliolini

  Place all the ingredients in a mixer. With the hook, start mixing slowly. When you get a rough dough, transfer it onto the table and knead with your hands until you get a smooth dough.

  Wrap the dough in cling film and leave to rest for 30 minutes.

  With a pasta machine, roll out the dough, flouring everytime you pass it through, from the thickest setting to the thinest.

  Then pass the pasta sheet into the tagliolini shaper or use a floured knife and cut every 2 to 3 mm.

  To cook the pasta, just put them in salted boiling water for 2 to 3 minutes.

• Sauce

  In a large frying pan, put the chorizo brunoise then put the pan on a medium heat. The natural fat will slowly come out. When hot enough, add the shallots, the garlic, the bell pepper and sweat for a couple of minutes.

  Add the shrimps, salt, pepper, oregano, sauté for a a couple of minutes and deglaze with white wine.

  Leave to evaporate, add the pasta with a little bit of cooking water. Add a drizzle of olive oil, reduce, sautéing a little bit, this will create an emulsion which will 'cream' the pasta.

• Last touch

  In a shallow plate, serve your pasta finishing with the quartered tomatoes, parsley leaves and a drizzle of olive oil.