Homemade Mafaldine Pasta With Squid And Prawns Recipe

Make the dough

On a clean work surface, mound the all-purpose and semolina flours and make a well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1/2 teaspoon salt. Using a fork, gently whisk the eggs, gradually incorporating flour from the inner wall until a shaggy dough forms. If dough is dry, add up to 2 tablespoons cold water, 1 tablespoon at a time.

Knead

Knead the dough for 8–10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

Roll and shape

Divide rested dough into 3 pieces. Keep pieces covered while working. Using a pasta roller or rolling pin, roll each piece to about 1.5–2 mm thickness. If you have a mafaldine cutter or fluted wheel, cut long ribbon noodles roughly 6–8 mm wide with gently fluted edges to imitate mafaldine. If you don't have a special cutter, cut 6–8 mm wide strips and press the edges with a fork to create a slight flute. Dust with semolina to prevent sticking and lay on a tray to dry slightly while you prepare the sauce (15–20 minutes).

Prepare seafood

Pat prawns and squid dry with paper towels. If using squid tubes, slice into 1/2-inch rings. Season lightly with 1/4 teaspoon salt and a pinch of black pepper.

Sear prawns

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add prawns in a single layer and sear 1–1.5 minutes per side until just pink and opaque. Remove prawns to a plate and set aside; they will finish cooking in the sauce.

Cook squid

Add another 1 tablespoon olive oil to the same skillet, reduce heat to medium, add sliced squid and cook 1–2 minutes until just firm and starting to color. Avoid overcooking (it will become rubbery). Remove and set aside with the prawns.

Sweat aromatics

In the same large skillet or sauté pan, add remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add minced shallot and sauté 2–3 minutes until translucent. Add sliced garlic and chopped anchovy fillets (if using) and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze and tomatoes

Pour in 1/4 cup dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half (about 1–2 minutes). Add halved cherry tomatoes and red pepper flakes, then cook 4–6 minutes until tomatoes begin to soften and release juices.

Add stock and simmer

Stir in 1/2 cup fish or low-sodium chicken stock, lemon zest and half the lemon juice. Simmer gently 3–4 minutes to meld flavors. Taste and adjust seasoning with remaining salt and black pepper.

Return seafood

Add the seared prawns and cooked squid back to the pan along with chopped parsley. Toss to combine and warm through for 1–2 minutes. Remove pan from heat while you cook the pasta.

Cook pasta

Bring a large pot of generously salted water to a rolling boil. Add the mafaldine and cook until al dente, about 2–4 minutes for fresh pasta (test early). Reserve 1 cup pasta cooking water before draining.

Finish sauce with pasta

Add the drained pasta directly to the skillet with the seafood sauce over low heat. Add 1/2 cup of the reserved pasta water and toss vigorously for 1–2 minutes so the starches create a glossy emulsion. If needed, add additional reserved water 1–2 tablespoons at a time to loosen the sauce. Stir in grated cheese if desired, 1 tablespoon finishing olive oil, and remaining lemon juice to taste.

Adjust and serve

Taste and adjust salt, pepper and lemon. Divide between plates, garnish with remaining chopped parsley and a drizzle of olive oil. Serve immediately.