Squid Ink Tagliatelle Northern Italian style
Cook Time 🍳
Chef Tucker Ricchio
We'll be conquering the art of squid ink pasta, a dish as bold as your culinary spirit. Get ready to unleash your inner rebel as we master the secrets of Northern Italian sauce-making. Let's make Nonna proud and rock the kitchen with our unstoppable pasta skills! 🖤
In this class, you'll learn to:
🍝 Create a flawless squid ink pasta from scratch
🥘 Simmer a mouthwatering Northern Italian sauce
🎨 Plate your creation in the signature style of Chef Tucker
- 1 whole egg, 3 egg yolks, and 1 teaspoon olive oil
- 2 ounces squid ink
- 1 ¼ cup + 3 tablespoons 00 flour
- ¼ bunch parsley
- 1 each shallot
- 1 head garlic
- 2 ounces parmesan cheese
- Balinese Truffle Salt, to taste
- 1 jar Truffle Carpaccio
- 2 ounces olive oil
- 1 teaspoon chili flakes
- ½ tsp ground black pepper
- ½ cup white wine
- ½ cup chicken stock
- 1 stick butter
- 1 each lemon
- Kosher salt, to taste
- Bench scraper (optional)
- Rolling pin
- Large sauté pan
- Large pot with lid
- Wooden spoon
- Plastic wrap
- ½ cup measuring cup
- Small mixing bowl
- Large ladle (optional,
- for plating)
❄ PLEASE KEEP REFRIGERATED BEFORE CLASS ❄
MISE EN PLACE 🥄
- Fill a large pot with water, cover, and place on the stove on low heat.
- In a small mixing bowl, whisk together the squid ink with the egg mixture and a pinch of kosher salt.
- Set aside ½ cup flour for your “bench flour.”
- Lay the remaining flour on your counter and make a well in the center. Add the black egg mixture in the center of your well.
- Using your index finger or a fork, mix the wet mixture into the flour until shaggy. Use your bench scraper or knife to mash the shaggy pieces of dough into a big ball of dough. If it is super wet or sticky, you can add a little more bench flour.
- Knead the dough until smooth, about 5-8 minutes. Cover with plastic wrap and set aside to rest.
- Chop the parsley.
- Mince the shallot.
- Mince some garlic - measure with your heart for this.
- Grate the cheese!
- Chop half the truffles.
- Now that the dough has rested, roll it out into a long, rectangular sheet. You want it thin like a piece of paper. Tri fold the dough, and cut it into ¼” thick strips to form tagliatelle. Unfold the pasta strands and toss with some bench flour to prevent sticking.
HOW TO COOK 🍳
Turn the pasta water to high heat so that it comes to a boil.
- In the large saute pan over medium low heat, add the olive oil. Once warmed, sweat the shallot. Add a pinch of Balinese truffle salt. Then add the garlic and cook until fragrant. Do not let brown. Add the chili flakes and a scrunch of black pepper. Toast the spices.
- Turn the heat up to medium high as you deglaze the pan with ½ cup of white wine. Cook until it is au sec, or nearly dry. Turn the heat down while you cook the pasta.
- Season the large pot of water with kosher salt. Salty like the ocean.
- Add the pasta and cook for 2 minutes. While cooking, reserve ½ cup of pasta cooking water and set aside.
- Strain the pasta.
- Add the pasta to the saute pan with ½ cup of chicken stock and ½ cup of pasta water.
- Cook down the liquid and add most of the grated cheese to thicken (reserve a bit for plating). Add three tablespoons of butter and stir to emulsify.
- Toss in the chopped truffles and a bit of the chopped parsley. Season to taste with Balinese Truffle Salt and balance out the dish with lemon zest and juice as needed.
- Plate the dish and top with more parm, parsley, and truffles. Buon appetito!
Note from the Chef 👩🍳
Wine pairing suggestion: Kick it up a notch with your favorite bottle of Italian red wine! Channel your badass vibes with a bold Sangiovese or indulge in the elegance of a Brunello & Rosso di Montalcino.