|Serves: 4 people||Recipe course: Accompaniesment||Total time (min.): 55|
250g ‘00’ flour
3 egg yolks
10g squid ink
Semolina, for dusting
16 scallops, roe on
4 tbsp olive oil
1 large garlic clove, finely chopped
2 fresh chillies, finely chopped
400g (1 tin) chopped tomatoes
150ml chicken stock
Small bunch flat leaf parsley, chopped
1 - Place the flour, eggs and yolks, squid ink, and a pinch of salt to the bowl of your Chef, fitted with the dough hook. Run the machine on speed 1 until the dough begins to come together. Increase the speed to 2 and knead the dough for 7 minutes, until you have a smooth ball. Add a drop of water if you feel the mixture is too dry, but it should not be a soft dough.
2 - Rest the dough, wrapped in clingfilm, in the fridge for 30 minutes.
3 - Fit your Chef with the lasagne roller, to the low speed outlet.
4 - Unwrap the dough and roll through the widest setting, on speed 1. Fold the dough in half and roll again. Repeat this twice more until the dough is smooth. Dust with a little semolina if you feel it is sticking.
5 - Reduce the setting on the roller to 1 and pass the dough through. Reduce again to 2 and repeat. Continue this way until setting 8. Cut long strip of dough into 40cm lengths and lay out to dry for 10 minutes.
6 - Change the Lasagne Roller to the Fettuccine Cutter and pass the strips of dough through the cutter, dusting with semolina as required. Leave the pasta in portioned nests on a cooling rack to dry out a little more.
7 - In the meantime, prepare the scallops. Remove the roe and reserve the scallops.
8 - Heat 2 tbsp of the olive oil in a frying pan and add the roe. Fry the roe for a minute, then add the garlic and half the chilli for a couple of minutes. Add the chicken stock and chopped tomatoes, then bring to a simmer and cook for 5-10 minutes.
9 - Pour the contents of the pan into the blender attachment on your machine, attach to the high speed top outlet and blend until smooth.
10 - Bring a pan of salted water to the boil, drop in the pasta and cook for 4 minutes, drain and reserve.
11 - Place a frying pan over a high heat, add the rest of the olive oil and fry the scallops for a minute on each side.
12 - Stir the roe sauce into the pan with the pasta over the heat, remove from the heat, then divide between 4 bowls. Top each plate of pasta with 4 of the seared scallops, then scatter with parsley and the remaining chopped chilli.