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Black and White Pasta with Bay Scallops

  • 1 lb. all purpose flour
  • 4 eggs
  • 3 Tbsp. olive oil
  • 2 pinches salt
  • cuttlefish ink
  • 4 eggs
  • 3 Tbsp. milk
  • 1 Tbsp olive oil
  • 2 pinches salt

PASTA BIANCA E NERA (CAPESANTE). Capesante (Bay Scallop) Sauce: 1 small carrot 1 small onion bay leaves 1/2 glass dry vermouth salt white pepper 1 qt. whipping cream 8 oz. bay scallops 1 Tbsp. butter. - Optional garnish per person 1/2 tsp. Beluga caviar 1/2 tsp. salmon roe or fresh Italian parsley. To make pasta (white): Put flour in mound in center of table. Make hole in the middle for eggs, milk, olive oil, and salt. Mix together well, until dough is firm and elastic. For black pasta, the ink of the cuttlefish must be mixed with the milk. Now you have the pasta dough in a ball, wrap in plastic, and let rest for 20 minutes. Using pasta machine, set rollers at widest opening. Flatten dough and dust with flour. Run through until thickness desired. Cut in shapes for tagliolini. It should then be cut into 9 inch lengths. The same amount of black and white pasta a should be used for this recipe. Bay Scallop Sauce Chop carrots and onions. Cook slowly in butter with bay leaves and thyme for 5 minutes. Add white wine and vermouth, salt and white pepper. Continue to cook until liquor evaporates and add cream. Reduce by 3/4. Drain the sauce in colander and add scallops to strain sauce. Thicken over low heat until ready. Cook pasta in boiling and salted water until ready. Drain and add to existing sauce, add parsley, mix and serve. If desired you may add 1/2 teaspoon Beluga caviar and 1/2 teaspoon of salmon roe for garnish

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