‘Squid Ink Pasta’ inspired by #tipo_00 

Squid ink Dough:
– Durum semolina 220g
– Whole egg 1
– Egg yolk 75g
– Salt 1g
– Squid ink 8g
– Extra virgin olive oil (drizzle)

Ingredients(for 2):
– Squid ink pasta 210g
– Chopped Garlic cloves 2
– Diced chilli 1
– Calamari sliced 120g
– White wine 60g
– Seafood stock 350g
– Parsley sliced 8g
– Extra virgin olive oil 40g
– Lemon zest to finish
– Salt to season
– Salmon & Bottarga to finish

Very nice 👍