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1
Put the durum semolina in a large bowl, and form a well in the middle.
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2
Put the other pasta ingredients in the well.
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3
Mix up the ingredients in the well with a fork.
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4
Gradually crumble the semolina 'wall' around it to mix in.
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5
When it's more or less mixed together, start kneading.
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6
Knead the dough well and form a ball.
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7
Leave the dough to rest for a while (If the dough is stiff, add a little water to adjust.)
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8
Roll the rested dough about 3 to 5 mm thick (no.
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9
3 on the thickness dial on a pasta machine).
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10
Fold the dough into thirds.
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11
Roll the folded dough again to 3-5 mm thickness.
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12
Fold the dough again, tucking in the ragged edges.
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13
Roll the dough out to your desired thickness.
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14
The dough in the photo is rolled out with no.
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15
5 on the thickness dial of the pasta machine.
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16
Dust both sides of the rolled out dough with flour.
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17
Cut the dough.
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18
If you don't have a pasta machine, flour the dough well and slice with a knife.
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19
Dry the pasta out for 10 minutes to an hour after cutting it so that the strands don't stick together.
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20
The pasta is done.
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21
You can dry it on a rack as shown in step 13.
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22
You can dry the pasta completely on a rack at this stage, but it becomes brittle so handle it carefully.
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23
By drying the pasta out, it becomes elastic.
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24
Make the sauce while the pasta dries.
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25
Put the sliced red chili pepper, garlic, olive oil and anchovy paste in a small pan, and stir fry until fragrant.
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26
Adjust the saltiness by adding more or less anchovy!
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27
Add the rest of the sauce ingredients and simmer.
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28
Boil the pasta for 1 to 3 minutes in plenty of boiling water.
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29
Add a little olive oil to the cooking water to prevent the pasta from sticking.
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30
Since puttanesca sauce is salty because of the anchovies, you don't need to salt the cooking water unlike with other pasta dishes.
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31
Serve the sauce on the pasta.
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32
If you want to fully enjoy the flavor of the black squid ink pasta on its own: Boil in salted water.
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33
Omit step 15 of the sauce making process.
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34
Saute the pasta in the spicy garlic oil from step 14 with a little bit of the cooking water, and make a simple aglio, olio e peperoncino.
