Spaghetti with cuttlefish and shrimps ragout
150 (plus extra for preparing) g
shelled prawn tails
crushed tomato pulp
extra virgin olive oil
grounded black pepper
Step by step
Heat the olive oil in a heavy-based pan and gently cook the onion, then add the cuttlefish and wine and let it evaporate. Add the tomato pulp, salt, pepper and cook for 15 minutes.
Place eggs, flour and salt in the mixer bowl. Attach the dough hook to the stand mixer and knead on speed 2 for 2-3 minutes.If the dough is too hard, add few spoons of water.
Remove dough from the bowl and divide to form large pebble size balls.
Attach the pasta press to the stand mixer with the spaghetti plate. Turn the mixer to speed 6. Place small balls into the press. Use the combo tool to help push the dough into the press. Be patient, the dough may take up to 10 seconds to come through the press.
Trim the pasta at the desired length with the cutting arm. Continue to add balls of dough to the press and extrude until all dough has been pressed.
Lay in a single layer on a lightly floured surface.
While pasta is drying, add the prawns to the sauce and sear for 3 minutes.
Cook the spaghetti in plenty of lightly salted boiling water until al dente. Drain, then add to the pan with the sauce.
Stir well for 1 minute, divide in 4 plates and sprinkle with the basil.