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Ingredients
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Pappardelle
Method
Seafood Bolognese
Prepare the Pasta
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and squid ink. Using a fork, gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Roll and Cut the Pappardelle
After resting, divide the dough into four pieces. Roll each piece out into a thin sheet using a pasta machine or a rolling pin. Cut the sheets into wide strips (about 1 inch) to form pappardelle. Dust with flour to prevent sticking.
Cook the Pappardelle
Bring a large pot of salted water to a boil. Add the pappardelle and cook for 3-4 minutes or until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Prepare the Seafood Bolognese
In a large skillet, heat olive oil over medium heat. Add chopped onion, garlic, and celery, sauté until softened. Stir in ground seafood (like shrimp and scallops) and cook until opaque. Add crushed tomatoes, white wine, and season with salt and pepper. Simmer for 15-20 minutes until thickened.
Combine and Serve
Add the cooked pappardelle to the skillet with the bolognese. Toss gently to combine, adding reserved pasta water as needed to reach desired consistency. Serve hot, topped with grated pecorino cheese.