Spaghetti with cuttlefish ragù and shrimp

You already know that the fresh pasta I love it. I love making it, cooking it, and savoring it. I like it in all its forms and with any sauce or side. Since I also like to adapt recipes (may the purists forgive me), today I bring you these Spaghetti with cuttlefish and shrimp ragù, a delicious dish with lots of summer flavor, because I think seafood dishes taste like summer.

If we take into account that the authentic Italian ragù it is made with meat and this dish has fish, maybe we would be getting closer to the delicious spaghetti, to the seafood. But although it includes cuttlefish and prawns, we haven't added mussels or clams, for example, so I think this recipe is halfway between the two, with a good tomato sauce, don't leave that out!

To make the dish perfect, we will make the homemade fresh pasta, with our hands or with those of the helpers who want to join in. You can also buy it, but the result with homemade fresh pasta is worth it; I assure you there's no comparison. Instead of rolling it out and cutting it, as we want to make spaghetti, in addition to our hands, we will have the help of our KitchenAid food processor and of the KitchenAid pasta press accessory. We'll have them ready in no time!

Here’s the recipe for these delicious spaghetti with cuttlefish and shrimp ragù. You’ll be licking your fingers!

Ingredients

For fresh pasta

• 150 g of wheat flour
• A little flour to dry the pasta
• 1 large egg
• A pinch of salt
• Water and salt to boil the pasta

For the sauce

• 250 g chopped cuttlefish (if it's small, you can slice it into rings)
• 150 g of peeled shrimp tails (or prawns, if you prefer)
• 80 g of tomato paste
• 1/2 glass of white wine
• 10 g of basil
• 1/2 finely chopped onion
• Extra Virgin Olive Oil
• Salt
• Freshly ground black pepper

Preparation

From fresh pasta

1. In the bowl of your KitchenAid food processor Add the egg, the flour and the salt.
2. Attach the dough hook to the stand mixer and knead on speed 2 for about 5 minutes. If you see the dough is too dry, you can add a little water as you go. Continue kneading for another 4-5 minutes.
3. Dust a little flour over the countertop and take the dough out of the bowl. Knead it a little with your hands and let it rest for a few minutes wrapped in plastic wrap
4. Divide the dough into balls not too large, about the size of a walnut.
5. Place the KitchenAid pasta press accessory in your food processor with the spaghetti cutter.
6. Select the speed (between 8 and 10, depending on the dough's moisture), place the dough balls in the attachment, and use the metal dough cutter to cut the spaghetti to your liking.
7. Spread the spaghetti out on a clean, dry cloth, dusted with a little flour, so they dry slightly until you're ready to cook them.

Of the cuttlefish and shrimp ragù

1. Heat 2 tablespoons of EVOO in a large skillet (you can also use a Shallow Casserole or a sauté pan).
2. When the oil is hot, add the chopped cuttlefish and sauté lightly. Then add the wine, stir, and let it evaporate.
3. Add the tomato paste, the salt, and a little black pepper. Lower the heat and let it cook for about 15-20 minutes.
4. Meanwhile, bring plenty of water to a boil in a pot and when it is hot, add the salt. When the water boils, add the spaghetti and cook them until they are al dente.
5. When you put the spaghetti on to boil, you'll see the sauce is almost ready, so it's time to add the shrimp, so put them in the pan and sauté them for about 3 minutes. Also add some chopped basil leaves and stir.
6. Once the pasta is cooked, take the spaghetti out of the pot, drain it well, and put it in the pan with the ragù.
7. Add a splash of extra virgin olive oil and stir well for 1 minute so the sauce mixes with the pasta.
8. Turn off the heat and divide onto plates, garnishing with a few tender basil leaves. Enjoy!