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Pass the pasta

Spaghetti with cuttlefish and shrimps ragout

Heat the olive oil in a heavy-based pan and gently cook the onion, then add the cuttlefish and wine and let it evaporate. Add the tomato pulp, salt, pepper and cook for 15 minutes.

Start cooking

Tools

Mixers

Mixers

Pasta press

Pasta press

Details

11

Ingredients

9

Steps

Time

50'

Prep

15'

Cooking

65'

Total

Ingredients

How many servings?

  • 150 g (plus extra for preparing)wheat flour
  • 1eggs medium
  • 250 gcuttlefish
  • 150 gshelled prawn tails
  • 80 gcrushed tomato pulp
  • 1/2 glasswhite wine
  • 10 gbasil
  • 1/2chopped onion
  • 2 tablespoonsextra virgin olive oil
  • -sea salt
  • -grounded black pepper
  • 300 g (plus extra for preparing)wheat flour
  • 3eggs medium
  • 500 gcuttlefish
  • 300 gshelled prawn tails
  • 150 gcrushed tomato pulp
  • 1 glasswhite wine
  • 20 gbasil
  • 1chopped onion
  • 3 tablespoonsextra virgin olive oil
  • -sea salt
  • -grounded black pepper
  • 450 g (plus extra for preparing)wheat flour
  • 5eggs medium
  • 750 gcuttlefish
  • 450 gshelled prawn tails
  • 200 gcrushed tomato pulp
  • 1+1/2 glasswhite wine
  • 30 gbasil
  • 2chopped onion
  • 5 tablespoonsextra virgin olive oil
  • -sea salt
  • -grounded black pepper
Make it now
  • Step 1

    Heat the olive oil in a heavy-based pan and gently cook the onion, then add the cuttlefish and wine and let it evaporate. Add the tomato pulp, salt, pepper and cook for 15 minutes.

  • Step 2

    Place eggs, flour and salt in the mixer bowl. Attach the dough hook to the stand mixer and knead on speed 2 for 2-3 minutes.If the dough is too hard, add few spoons of water.

  • Step 3

    Remove dough from the bowl and divide to form large pebble size balls.

  • Step 4

    Attach the pasta press to the stand mixer with the spaghetti plate. Turn the mixer to speed 6. Place small balls into the press. Use the combo tool to help push the dough into the press. Be patient, the dough may take up to 10 seconds to come through the press.

  • Step 5

    Trim the pasta at the desired length with the cutting arm. Continue to add balls of dough to the press and extrude until all dough has been pressed.

  • Step 6

    Lay in a single layer on a lightly floured surface.

  • Step 7

    While pasta is drying, add the prawns to the sauce and sear for 3 minutes.

  • Step 8

    Cook the spaghetti in plenty of lightly salted boiling water until al dente. Drain, then add to the pan with the sauce.

  • Step 9

    Stir well for 1 minute, divide in 4 plates and sprinkle with the basil.

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Spaghetti with cuttlefish and shrimps ragout

Step 1

Heat the olive oil in a heavy-based pan and gently cook the onion, then add the cuttlefish and wine and let it evaporate. Add the tomato pulp, salt, pepper and cook for 15 minutes.

Step 2

Place eggs, flour and salt in the mixer bowl. Attach the dough hook to the stand mixer and knead on speed 2 for 2-3 minutes.If the dough is too hard, add few spoons of water.

Step 3

Remove dough from the bowl and divide to form large pebble size balls.

Step 4

Attach the pasta press to the stand mixer with the spaghetti plate. Turn the mixer to speed 6. Place small balls into the press. Use the combo tool to help push the dough into the press. Be patient, the dough may take up to 10 seconds to come through the press.

Step 5

Trim the pasta at the desired length with the cutting arm. Continue to add balls of dough to the press and extrude until all dough has been pressed.

Step 6

Lay in a single layer on a lightly floured surface.

Step 7

While pasta is drying, add the prawns to the sauce and sear for 3 minutes.

Step 8

Cook the spaghetti in plenty of lightly salted boiling water until al dente. Drain, then add to the pan with the sauce.

Step 9

Stir well for 1 minute, divide in 4 plates and sprinkle with the basil.

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