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Break out the flour. Roll up your sleeves. Pour a glass of wine. It’s time to cook with Theo Randall.
Have your senses come alive with Theo’s simple, yet flavoursome Squid Tagliatelle and Zucchini Pasta.
Not to worry if you didn’t catch all of that, we have placed the recipe here for you so you don’t have to keep rewinding and pausing, furiously taking notes.
How-to make Theo Randall’s fresh pasta:
- 2 whole fresh eggs
- 4 fresh egg yolks
- 350g farina tipo 00 Flour (very fine pasta flour)
- 100g Semolina Flour (And a little extra for dusting)
Method (modern and rustic)
Place all ingredients into a food processor until a yellow ball has formed. If you have decided to take the more rustic route, created a slight dome with the flour with a little valley for the eggs in the centre, slowly from the outside fold the flour into the eggs. Mix all the ingredients well until a yellow ball has formed.
The dough should be firm but slightly sticky!
When placing the dough through the pasta machine, make sure you fold it after every time – it is a bit like kneading bread, this makes the dough elasticated!
Top Tips to keep in mind:
Theo suggests not to mess with olive oil, or salt but stick to just eggs and flour.
The consistency (as weird as it sounds) should be that of play-doh!
The dough should be damp with a slight dryness – achieve this by rolling out the pasta with a damp tea towel to maintain the dampness.
Now time for the main event…
- 8 datterini tomatoes – quartered
- 1 garlic clove – finely shopped
- 2 zucchini – shredded
- 1 tsp flat leaf parself – chopped
- 20g bottarga – shaved
- Raw squid – cut into long strips
- Olive oil
If you have made your own pasta dough, place the dough through the cutter and set to one side so it dries a little bit.
Quarter the datterini tomatoes and place to one side. Heat a tablespoon of olive oil in a pan and add the squid and garlic, as Theo advised we aren’t looking for colour but a syrupy consistency.
As the squid is cooking, add salt to boiling water and add the shredded zucchinis and pasta to the water.
While the pasta and zucchini is cooking add the tomatoes to the pan with the squid and season. Add the parsley and give a good toss.
Stir the pasta so it doesn’t become sticky!
Now, add a little pasta water to the pan, and then add the pasta and zucchini to the pan with the squid and tomatoes. Season the pan and give a good toss with all the ingredients.
Serve the pasta in a hot bowl, and add the bottarga to finish off the perfect dish.
Top tip to keep in mind:
If the pasta seems a little dry, add a little more pasta water or olive oil.