Tagliatelle with Squid and Cherry Tomatoes

To prepare tagliatelle with squid and cherry tomatoes, start with the fresh pasta. Place the flour in a bowl (hold back a bit to add more if needed). Create a well in the center and add the room temperature eggs 1. Work with a fork 2 and once the eggs have absorbed some flour, continue kneading by hand until you get a homogeneous dough 3.

Continue working the dough on a lightly floured surface for at least 10-15 minutes until it becomes smooth and elastic. Handle it energetically but avoid tearing the gluten mesh. Then form a ball 4 and wrap it in plastic wrap 5. Let the dough rest at room temperature for at least 30 minutes. After resting, divide the dough into three parts 6 to make it easier to roll out.

Thoroughly flour one part and flatten it, keep the other two portions wrapped in plastic so they don't dry out. Take the pasta machine and set it to thickness no. 1, the maximum thickness, and pass the dough through the rollers to obtain a rather thick first sheet, then fold the two ends of the sheet towards the center to give it a more regular shape, then lightly flour it and pass it through the rollers again, continuing this process several times until reaching thickness no. 8 7. Place the obtained sheet on the floured work surface, trim the ends with a scraper (or knife) to make the pasta even, then divide it into two parts 8 to handle it more easily. Pass it through the pasta machine at thickness 8 again because it will have shrunk a bit while working it. Sprinkle it with a bit of semolina on both sides 9 and let the sheets dry for 5 minutes on each side.

Now take a sheet, fold one edge up to about two-thirds 10, then start rolling, creating a very flat roll, keeping the closure facing up 11. Cut the roll of pasta into slices about 1/4 inch thick 12.

Take the tagliatelle by the ends, spread the tagliatelle on your hand 13, then roll around your fingers to create a nest 14 and place it on the slightly floured work surface. Continue until all the dough is used up 15.

Make sure the squid is well cleaned, cut the mantle into strips 16 and the tentacles into pieces 17. Wash the cherry tomatoes and cut them into quarters 18. Put a pot full of slightly salted water on the stove, which will be used to cook the pasta.

Now take a pan, pour a drizzle of oil, and add the garlic. Heat for a couple of minutes, then add the squid 19 and sauté for about 4-5 minutes over high heat, stirring often 20. At this point, remove the garlic 21.

Add the cut cherry tomatoes 22, salt, and pepper. Also, add the capers 24 and let everything cook for another 5-6 minutes.

Cook the pasta in the now boiling water for 3-4 minutes 25. Drain the pasta, keeping some cooking water aside, and transfer it to the sauce 26. Add a ladleful of cooking water and mix well.

Finally, add the chopped parsley 28 and a drizzle of oil. Toss the tagliatelle 29 and serve them hot 30!