SQUID INK PASTA NEAR ME RECIPES

Steps:

• Peel and devein shrimp, saving heads and/or shells. Finely chop shrimp; set aside. Heat 1 Tbsp. oil in a medium saucepan over medium-high and cook smashed garlic, stirring, until golden, about 1 minute. Add reserved shrimp heads and/or shells and cook, stirring, until bright pink, about 2 minutes. Add bay leaf and 2 cups water and bring to a boil. Reduce heat and simmer until stock is slightly reduced and flavorful, 8–10 minutes. Strain through a fine-mesh sieve into a large bowl; discard solids.
• Heat remaining 2 Tbsp. oil in a large skillet over medium-high. Add sliced garlic and cook, stirring, until fragrant, about 1 minute. Remove skillet from heat and carefully add tomatoes and 1 cup stock (mixture may sputter). Return to heat and cook, stirring occasionally, until sauce is beginning to thicken, about 3 minutes. Add nduja, using a wooden spoon to work it into the sauce. Reduce heat and simmer, stirring occasionally, until flavors have melded, about 3 minutes. Stir in reserved shrimp and cook, stirring occasionally, until opaque, about 2 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1½ cups pasta cooking liquid.
• Add pasta and 1 cup pasta cooking liquid to sauce and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened (but still saucy) and coats pasta, about 5 minutes. Add lemon juice and ¼ cup parsley; toss. Taste and season with salt and pepper. Serve pasta topped with more parsley.
• Do Ahead: Stock can be made 1 day ahead. Let cool; cover and chill. Wrap tightly and chill shrimp separately.

Steps:

• Place eggs and squid ink in a blender and mix on low speed for a second or two until uniformly colored.Combine flours in the bowl of a stand mixer fitted with the paddle attachment and mix briefly to combine. Make a well in the center of the dry ingredients and pour in egg mixture. Turn mixer to low speed until combined. Remove paddle and attach dough hook; knead on low speed for 3 to 4 minutes or until dough, while it might appear crumbly, will stick together when squeezed. If your dough seems particularly, add a teaspoon or two of water until dough just comes together. Alternatively, if it’s still sticky, knead in some more flour until it’s nice and smooth.Press dough into a ball; split in half and shape each half into a squashed ball. Wrap tightly in plastic wrap and allow to rest at cool room temperature for an hour, or in the fridge for longer (let return to room temperature for 30 minutes prior to rolling).Attach the flat roller to your mixer (or follow manufacturer’s instructions for other pasta rollers). Adjustment roller thickness to 1 (the thickest setting).Cut each dough ball into quarters. Using your hand, press and flatten one piece of dough to about 3/8-inch thick. Turn on the mixer to low speed and feed dough through rollers.Dust of excess flour and then fold the rolled dough into thirds, keeping the width of the piece approximately 4-5 inches. Lightly dust with more flour as needed, then feed the dough through again. Repeat this rolling and folding process once or twice more until the dough is smooth (you are basically kneading the dough and establishing the shape/width of the dough).Once smooth, stop folding, and start increasing the roller settings one notch at a time until the desired thinness is achieved. For fettuccine noodles, I recommend going up to 6 or 7.Lightly flour rolled strip of dough and set aside while you roll out the remaining dough.Remove roller attachment and attach desired cutting attachments (I used the fettuccine cutter). On medium-low speed, feed each rolled piece of dough through the cutter. Dust noodles liberally with a mix of flour and semolina flour, then either spread pasta out on a pasta drying rack, or gather into loose bundles. Pasta can be used immediately or frozen for up to 1 month.Cooking instructions: fresh pasta cooks very quickly compared to commercial dried pastas. Cook in a pot of boiling salted water for about 2-3 minutes or until al dente (slightly more or less if you used a thicker/thinner setting).