Home Made Squid Ink Pasta with Smoked Salmon, Mussels & Garlic Cream Sauce

SAUCE

White Onion x 1

3 Cloves of garlic

2 Leeks

Dry Vermouth Big Splash

Vegetable stock 1/2 pint

2 Star Anise

Pot of double Cream

Salt & Pepper

Add Fish

Clean Mussels & make sure none are open prior to cooking

Pull appart the smoked /or coked smoked Salmon 

Add to sauce 3 mins before serving

Rolling Out & Cutting the Pasta

Cut the pasta into even strips an inch or so thick

Roll them through the pasta roller on 7 (the thickest setting)

Once put through fold in half & repeat several times until it's smooth

Gradually reduce the thickness going down to 4 as the smallest.

Then put through the tagliatelle attachment

Hang over string 

Cook in salted boiling water- The bigger the pan the better

Cook on high for 5 mins

PASTA FOR 8

Use '00' Flour if you can find it or plain Flour

For every 100g it's 1 egg

500g flour with 5 eggs

2 sachets or Squid/Cuttlefish Ink

Make a well in the middle of the pasta and gradually add eggs

MIX WITH A KNIFE until the flour &eggs have bound

Then knead the pasta for 5/10 mins until it's springy & in a ball (if there's cracks add a tiny bit of water)

Leave for 10 mins to stand

When you cut it there should be air bubbles