Ingredients

• 500g/1lb 2oz Italian ‘00’ pasta flour
• 3 free-range eggs
• 6 free-range egg yolks
• pinch salt
• semolina
• for dusting
• 12 raw king prawns
• in shell
• 1 salmon fillet
• about 160g/5½oz
• skinned
• 2 medium squid
• cleaned
• with tentacles
• olive oil
• for cooking
• sea salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 small onion
• finely chopped
• 2 tbsp mild curry powder
• 200ml/7fl oz white wine
• 400ml/14fl oz fish stock
• 600ml/20fl oz double cream
• sea salt and freshly ground black pepper
• chopped parsley
• to garnish

Directions

• For the pasta
• place the flour
• eggs and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Cut into quarters and cover in cling film. Place in the fridge to rest for 30 minutes.
• Remove the pasta from the fridge and bring to room temperature. Pass the pasta through a pasta machine at its widest setting
• according to manufacturer’s instructions.
• Repeat this process
• decreasing the roller setting down grade by grade with each pass until the dough is thin enough to pass through your chosen cutter.
• Add your cutter to the pasta machine and pass the pasta through the machine to make your shape. Dust the pasta with a little semolina.
• Repeat the process with the remaining dough
• then place the shapes onto a plate. Use immediately or refrigerate overnight.
• For the seafood
• peel the prawns and slice lengthways with a sharp knife. Remove the black intestinal thread that runs along the back.
• Cut the salmon into small bite-sized chunks. Cut open the squid pouches and score the inner surface lengthways with a sharp knife
• being careful not to cut right through
• then score again in the opposite direction. Cut into pieces
• about 3cm/1¼in square. Refrigerate all the seafood until needed.
• To make the sauce
• heat the olive oil in a small pan
• add the onion and fry gently
• without colouring
• until softened and translucent. Add the curry powder and cook
• stirring
• for 1-2 minutes.
• Pour in the wine
• bring to the boil and cook until the volume of liquid has reduced by about two-thirds.
• Add the cream
• bring back to the boil and simmer gently for 5-7 minutes
• or until reduced and thickened to a sauce consistency; don’t let it get too thick. Season with salt and pepper
• to taste.
• When ready to serve
• bring a large pan of salted water to the boil. Cook the pasta until al dente (about 1-1½ minutes). Drain and serve.
• At the same time
• to cook the seafood
• heat a large frying pan and add a good drizzle of olive oil. Add the seafood and fry over a high heat for a minute
• no more
• until just cooked. Take the pan off the heat
• add the sauce and toss to combine. Taste and adjust the seasoning.
• Tip the pasta into a warmed serving dish or individual bowls. Pour over the seafood sauce
• toss lightly and scatter over some chopped parsley. Serve immediately.