Ingredients

• 200g/7oz Italian '00' flour
• 7 free-range eggs - 1 whole
• 6 yolks only
• 50g/2oz fine semolina flour
• 2 courgettes
• finely sliced using a mandolin
• and cut to the same size as the tagliatelle
• 200g/7oz fresh tagliatelle (made above)
• 2 tbsp olive oil
• 8 datterini tomatoes
• or other small tomatoes
• peeled
• 1 garlic clove
• finely chopped
• 200g/7oz fresh squid
• cleaned
• scored
• sliced as thick as the tagliatelle
• 1 tsp chopped parsley
• 1 pinch dried chilli
• salt and freshly ground black pepper
• 20g/¾oz bottarga
• shaved

Directions

• For the pasta
• place the flour
• egg and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough into a bowl
• cover with cling film and place into the fridge to rest for 30 minutes.
• Cut the pasta dough in half and feed one of the pieces through a pasta machine according to the machine instructions
• ending on the thinnest setting.
• Add the tagliatelle cutter to the pasta machine and pass the pasta through the machine to make thin strips.
• Repeat the process with the remaining dough
• then dust the pasta with semolina flour
• place onto a plate and refrigerate overnight or use immediately.
• For the sauce
• bring a large saucepan of salted water to the boil
• add the tagliatelle and sliced courgettes and return to the boil for two minutes.
• Heat a frying pan until medium hot
• add the olive oil
• tomatoes
• garlic
• squid and parsley cook gently for two minutes.
• Add the pasta and courgettes to the frying pan and stir together.
• Season with chilli
• salt and freshly ground black pepper and scatter the bottarga on top.