pasta fresca

Gluten-free Linguine with Cuttlefish Ink, Mussels, Cherry Tomatoes and Bottarga

Linguine senza glutine al Nero di Seppia con Cozze, Pomodorini e Bottarga

Dough ingredients:

  • Gluten Free Flour Mix for Fresh Pasta Mulino Marello 300gr
  • Xanthan 6gr
  • Cuttlefish Ink 10gr
  • 1 whole egg, 1 egg yolk and water to make about 130ml

(NB the quantities of liquids may vary depending on the type and brand of flour used!)

Drawing:

  • Bronze Drawn Linguine
  • Bronze Drawing Tagliolini
  • Bronze Drawing Spaghetti N.5
  • Tagliolini drawing
  • Spaghetti No. 5

Dough procedure:

How to Make Gluten Free Linguine with Pastaio

  1. Turn on your trusty Pastaio and insert the mix of flours up to 300g.
  2. Press the “Pasta” button and the indicative quantity of liquids expressed in ml will be displayed. Remember that the machine is set to durum wheat semolina flour, so small variations will be necessary with respect to the indicated quantity. This program includes a rest time (which is always recommended for egg doughs, as it allows for better absorption of liquids), so don't worry if after finishing the dough cycle the machine doesn't start extruding immediately, it's normal!
  3. Break the egg and put it in the measuring cup, add the yolk , the cuttlefish ink and the water to reach approximately 130ml and mixture well with a fork. Gradually add the mixture of egg, water and cuttlefish ink, using no less than 45/60 seconds to pour it all out.
  4. If you use the bronze die, place it in a bowl of hot water to warm it up.
  5. At approximately 30 seconds from the end of the kneading cycle, lift the lid to pause the machine. Remove the die you had assembled and assemble the bronze one, after having dried well .
  6. Once the kneading cycle is complete, the machine will automatically switch to extrusion . Once all the dough has been extruded, roll it out to dry .

Seasoning ingredients:

  • Cherry tomatoes 10
  • Mussels with shell 500gr
  • Garlic cloves 2
  • Parsley
  • Salt to taste
  • Oil to taste

Seasoning procedure:

Find out how to season Linguine with Cuttlefish Ink

  1. Wash the tomatoes and cut them into 4 pieces.
  2. In two different pans, put a drizzle of oil with a clove of garlic.
  3. In one pan add the tomatoes and a pinch of salt while in the other put the mussels and let them cook until they open. We recommend cooking them separately so you can better savor their flavor once the dish is assembled.
  4. Put a pot with plenty of water on to boil salt water .
  5. Shell the mussels and set them aside and chop the parsley finely.
  6. When the water boils, cook the pasta for a few minutes and drain it directly into the cherry tomatoes and add the shelled mussels, sautéing it to mix everything together.
  7. With the heat off, stir in a drizzle of oil, plate and add the bottarga before serving.

Enjoy your meal!