Tagliolini al nero with calamari and bottarga

For the pasta:
• 250g 00 flour
• 50g durum wheat semolina
• Pinch of salt
• 220g whole eggs
• 20g squid ink

For the sauce:
• 2-3 garlic gloved, finely chopped
• 1 long red chilli, finely chopped
• 125 ml extra virgin olive oil
• 750 ml good quality fish stock
• Zest of 1 lemon
• 500g fresh calamari, cleaned and very thinly sliced (2mm)
• 2 tbsp Italian parsley, finely chopped
• 60g salmon roe
• 50g bottarga
• Sea salt

1. To make the pasta dough, place all the ingredients in an electric mixer with a dough hook attachment. Mix on slow speed until the dough becomes smooth (4-5 minutes).
2. Divide the dough into 4 equal size balls and wrap in plastic film. Refrigerate for 1 hour.
3. Roll the dough through the widest setting of the pasta machine, then fold it in half and roll it through again.
4. Repeat this action 2-3 times until the dough becomes very smooth.
5. Keep on rolling the dough reducing the setting each time until the thickness is 1 millimetre.
6. Lightly dust the sheets with flour. Cut the sheets with the cutter attachment 3 millimetres wide and 30 centimetres in length.
7. Let the pasta dry for at least 1 hour before you cook it.
8. Cook the pasta in a large pot of salted boiling water for 1-2 minutes until al dente. Drain and add to the sauce.
9. Alternatively, buy good quality fresh squid ink tagliolini or spaghettini.
10. Preheat a large pan on medium heat, add the olive oil and fry the garlic and chilli until translucent, about 1 minute. (Note: It is recommended to use two large pans as it will be a lot easier to toss the pasta in later steps and less likely to overcook).
11. Pour in the stock and bring to the boil.
12. Add the calamari, season with salt and simmer for 5-6 minutes until the calamari is tender.
13. Add the pasta making sure it’s al dente as it cooks very fast.
14. Add the parsley and lemon zest and toss for one minute.
15. Add salt to taste, toss and add some of the pasta water if needed.
16. Divide into 6 warm bowls.
17. Finely grate a generous amount of bottarga on each plate and finish with the salmon roe on top.