John Myers
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Homemade Sepia Noodles with Seafood
The perfect homemade sepia noodles with seafood recipe with a picture and simple step-by-step instructions.
For the tagliatelle:
- 200 g Flour
- 200 g Durum wheat semolina
- 0,5 tsp Salt
- 2 tbsp Olive oil
- 4 Eggs
- 2 g Sepia
For the sauce:
all seafood must be pre-cooked
- 4 Pc. Green seashells
- 1 Squid arm
- 150 g Shrimp
- 3 Toes Fresh garlic
- 1 Onion
- 1 White wine
- 1 tbsp Tomato paste
- 1 cups Creme fraiche Cheese
- 10 Cocktail tomatoes
- Oregano
- Basil
- Paprika spice
Pasta
- Mix the flour, durum wheat semolina and salt. Mix in eggs, oil and sepia with the dough hook until you have a nice, homogeneous, non-sticky dough.
- Connect the dough ball wrapped in foil and place in the refrigerator for one hour.
- Then roll through the pasta machine. I always start with the greatest strength and then work my way up to level
- Cut the ribbon noodles from the dough sheets with the appropriate attachment. Hang the tagliatelle to dry.
sauce
- You can vary the seafood. I also added scallops and small squids in the pictures. But my basic recipe is with the specified seafood.
- Chop the onions, press or chop the garlic. Fry both in a large pan.
- Deglaze with a dash of white wine.
- Add the creme fraiche, the tomato paste and the halved tomatoes and cook until the tomatoes have crumbled. Add salt, pepper, paprika, oregano and basil.
- Meanwhile, cook the pasta until it is done.
- Drain the pasta and set aside.
- Fold in the seafood at the end and fry for a maximum of one minute.
- Finally, add the pasta to the pan and mix everything together.
- The amount of pasta is quite a bit for two. I would recommend 2/3 the amount, but unfortunately eggs cannot be divided by 3. Therefore, at the end of the day, it’s best to just gradually add the pasta and possibly save a few for the next day.
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