Squid Ink Pasta with Potatoes and Bottarga

• 400g white flour

• 5 eggs

• 60g squid ink

• 400g potatoes

• 50g tuna bottarga (salted fish roe)

• 4 tbsp extra-virgin olive oil

• 20g parsley

• 20g basil

• 2 cloves of garlic

• salt, pepper

Sieve the flour and form a well, shell 3 whole eggs and 2 yolks in the centre of the well and add the squid ink.
Knead the dough by hand to obtain a firm, yet elastic texture.
Form a ball with the dough, wrap in film and leave to rest for 30 minutes in the fridge. In the meantime, wash thoroughly the potatoes and cook them in a pot with cold water for 30 minutes; clean, wash and dry the basil and parsley, then chop them. Using the pasta-making machine, roll the dough and work until reaching the desired thickness: it should be not too thin and then cut the tagliolini.
Gather the cut pasta on the pastry board and dust with flour to prevent it from sticking while it dries.
Peel the potatoes while still hot and cut in large pieces, heat up two garlic cloves in a pan and, as they turn gold, add the potatoes and sauté for a few minutes.
Sprinkle the potatoes with the fish roe, cook the pasta not more than 5 minutes and quickly dress with the potato sauce, the chopped basil and parsley, adjust the salt and pepper and serve.


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