Squid Ink Tagliolini

140gm semolina

180gm 00 flour

3 egg yolks

2 eggs

8gm squid ink

1. For tagliolini, mix together flour and semolina in a bowl before pouring onto a dry bench surface. Create a well in the middle of the the flour and pour in blitzed together egg yolks, eggs and squid ink. Using a fork slowly draw in the flour from the sides and mix in the circular motion. Once wet consistency resembles a pancake texture, grab your bench scraper and fold in the rest of the flour, cutting in the flour over the top with your scraper. If looking a tad too dry at any point add a dash of iced cold water. Dough should resemble shaggy pieces. Using hands and some extra flour, kneed the dough for 8-10 minutes before placing your dough ball in cling film.

2. Once your dough has rested for 30 minutes, cut off a piece and flatten with your hand. Place your pasta sheeter on its lowest setting and pass through your dough. Laminate your dough by folding it in a book fold and roll through lowest setting again. Laminate three times before rolling your sheet through 6 settings. Repeat this process three times, remembering to flour you dough to avoid sticking to the machine.

3. Once your sheet is done, cut the piece in half and clean up the edges so you have straight lines. Fold sheet inwards from both sides and continues adding flour to avoid sticking. Fold one more time and then hand cut into thin pieces very carefully (tagliolini is just slightly bigger than spaghetti so keep the cutting tight in length). Toss through flour and leave in safe place to dry out.

Clam Sauce

4 whole dried chillies

1 punnet cherry tomatoes

2 garlic loves (thinly sliced)

1/2 bunch parsley

500gm clams

1/2 cup white wine

Olive oil

Lemon wedge

1. Bring a solid layer of oil up to medium heat in a pan. Add in your chillies and a few parsley stalks. Let it sizzle away for 1 minute. Add in garlic and let it sizzle for another 30 seconds. Then add in the clams with white wine and close lid until your clams open up.

2. Once clams have opened remove from pan and place to the side. In same pan add a drizzle of oil and bring to heat before add in tomatoes at medium high heat. Bruise those tomatoes until their coloured and about to fall apart, before retiring clam mix back and rolling through altogether.

To Plate

Cook your squid ink tagliolini until just off al dente, add to clam sauce in pan and on gently heat cook through for 30 seconds before rolling altogether with finely chopped parsley leaves and pinch of salt to taste. Serve with lemon wedge and extra chopped parsley on top.