Ingredients: Per 4 servings
- 1 lb tagliatelle
- 10 oz squid
- 3 ½ tablespoons Verdicchio wine
- 2 tablespoons parsley
- 1 clove of garlic
- 2 ½ tablespoons extra virgin olive oil
- 1 dried chili pepper
- salt to taste
Clean squid by removing the skin from the sack and separating the tentacles from the body. Then remove the innards, the thin piece of cartilage and the beak that is at the center of the tentacles and eyes.
Cut the squid into very thin rings.
Place a large frying pan over medium heat. Add the olive oil and, once hot, add peeled, chopped garlic and a crushed chili pepper. Once the garlic is golden, add the squid.
Cook for 5 minutes, then add the wine and continue cooking for several minutes until the evaporates completely. Then, season with salt, add the chopped parsley and remove from heat.
Meanwhile, begin preparing the pasta. Pour the flour out onto a flat work surface and shape into a well. Add eggs to the center and knead until smooth.
Let the dough stand for 20 minutes covered with a kitchen towel or plastic wrap.
Using a rolling pin or pasta machine, roll out the dough into very thin sheets. Dust with flour, fold the sheets several and use a knife to cut ¼ inch thick noodles.
Separate the noodles, dust lightly floured tray and leave to dry for a few minutes.
Then cook them in a large pot of boiling salted water. After 5 minutes, drain and toss with the previously prepared sauce. Serve immediately.
Tagliatelle, the most widespread fresh pasta in Italy, are often associated with the Emilia Romagna region and in particular with the city of Bologna. Tagliatelle are considered almost sacred in Bologna and in 1972 some locals formed the Brotherhood of the Tortellino and registered, together with the Academy of Italian Cuisine, an official recipe with the Bologna Chamber of Commerce. The recipe documents, among other things, the exact width of a noodle: 5 mm (0.2 inches) when uncooked and 8 mm (0.3 inches) when cooked, which correspond to 12,270th of the height of the Asinelli tower, one of the symbols of the city.
As with many typical Italian products, tagliatelle are believed to have important origins. In 1931, Augusto Majani, a humorist from Bologna, wrote a story in which he suggests that tagliatelle were inspired by the beauty of Lucrezia Borgia. According to Majani, in 1487, Giovanni II Bentivoglio, the then ruler of Bologna, asked his personal chef, Maitre Zephyr, to organize a grand dinner in honor of Lucrezia Borgia, who was visiting Bologna. As the story goes, the beautiful Lucrezia was on her way to Ferrara to marry the Duke Alfonso d'Este and Bentivoglio wanted to pay his respects. Considering the importance of the event, the chef worked hard to create a memorable banquet, serving not only pigeons, partridges and a variety of other foods, but a new type of pasta. This was obtained by cutting strips traditional lasagna into thinner noodles, recalling the golden blond hair of the future bride.
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