Summary

Ingredients

For the dough:

• 250 g wheat flour, type 405 or 550, in Italy 00
• 60 g semolina (durum wheat)
• 3 egg (s)
• 2 egg yolks
• 1 tablespoon olive oil and 2 sachets sepia ink, 4-5 g each, available in delicatessen shops
• 1 pinch (s) salt
• water

For the sauce:

• 1 shallot (s), finely chopped
• 2 garlic, finely chopped
• 2 tablespoon olive oil
• 400 g tomato (s), peeled, pitted, diced
• 200 ml fish stock
• 2 sachets saffron
• 0.5 ½ bunch basil
• salt and pepper

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Instructions

1. The dough is suitable for sliced pasta (ribbon pasta, etc.) and filled pasta (ravioli, etc.) with fish or shellfish as a sauce or filling. You can leave out one egg and one egg yolk for each of the sliced pasta.
2. You sift the flour onto a work surface and pour the semolina over it, forming a mountain with a deep hollow in the middle. Put the eggs, oil, the ink and salt in this hollow, whisk with a fork and slowly mix the flour with the eggs from the inner edge of the hollow using circular movements. Gradually work in more and more flour until a tough dough is formed. Now work in the rest of the flour with your hands and continue to knead vigorously. If the dough is too firm, add a little water. Knead until the dough is homogeneous, not too wet and not too dry - about 15 minutes - and the black color has spread all over the place. Don`t stop too soon, the dough takes time. Then wrap the dough in cling film or parchment paper and let it rest for 1 hour in the refrigerator.
3. Then cut a slice of about 1/2 cm with a knife and pull it through the largest setting of the pasta machine. Now fold the dough up once and pull it through again with the same setting, repeat again if necessary. In any case, the dough should be even.
4. Then reduce the setting on the pasta machine. You can also skip a setting and pull the dough through repeatedly and fold it up once after each time. Keep doing this until you have the smallest opening.
5. Now place a long sheet of dough on a floured surface and make the desired pasta shapes as you like. Repeat this step over and over again until the batter is used up. Spread the finished pasta generously on greaseproof paper and do not wait too long to cook, use it fresh as soon as possible. The dough is al dente after about 3 minutes in boiling salted water.
6. For the sauce, lightly sweat the shallot with the garlic in oil, deglaze with the tomato pieces after 5 minutes, add the stock and wine and reduce to an almost puree-like sauce. Finally stir in the saffron, season with salt and pepper and mix in the basil.
7. Serve with pasta or process with shellfish, mussels or fish fillets.