Italian Inspired Bigoli Pasta with Hazelnut Pesto and Cuttlefish Sauce Recipe

Indulge in the exquisite flavors of Italy with this delightful recipe for Bigoli pasta, accompanied by a creamy hazelnut pesto and a rich cuttlefish sauce. This dish is not only a feast for the palate but also a visual delight, perfect for impressing guests or simply treating yourself to a gourmet experience at home.

Ingredients

For the Bigoli Pasta:

• 300g whole wheat flour
• 100g semolina flour
• 4 large eggs
• 1 tsp salt
• Water (as needed)

For the Hazelnut Pesto:

• 100g roasted hazelnuts
• 50g fresh basil leaves
• 50g grated Parmigiano-Reggiano cheese
• 2 cloves garlic
• 100ml extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste

For the Cuttlefish Sauce:

• 300g cuttlefish, cleaned and cut into rings
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 200ml white wine
• 400g canned tomatoes
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions

Making the Bigoli Pasta

1. In a large mixing bowl, combine whole wheat flour, semolina flour, and salt.
2. Create a well in the center and crack in the eggs. Gradually incorporate the flour into the eggs using a fork.
3. Knead the dough by hand for about 10 minutes until smooth. If the dough is too dry, add a little water.
4. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Preparing the Hazelnut Pesto

1. In a food processor, combine roasted hazelnuts, basil, Parmigiano-Reggiano cheese, garlic, lemon juice, salt, and pepper.
2. Pulse until coarsely blended, then slowly add olive oil while processing until smooth. Adjust seasoning to taste.

Cooking the Cuttlefish Sauce

1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the minced garlic and cuttlefish rings, cooking for about 3-4 minutes until the cuttlefish is tender.
3. Pour in the white wine and let it simmer until reduced by half.
4. Add the canned tomatoes, salt, and pepper. Simmer for an additional 10-15 minutes until the sauce thickens.

Cooking the Bigoli Pasta

1. Bring a large pot of salted water to a boil. Roll out the rested dough into a thick rope and cut into 1-2 cm pieces.
2. Using a bigoli pasta maker or a similar tool, shape the pasta.
3. Cook the bigoli in boiling water for about 3-4 minutes until al dente. Drain and set aside.

Bringing It All Together

1. Toss the cooked bigoli pasta with the hazelnut pesto until well coated.
2. Serve on plates with a generous amount of cuttlefish sauce on top.
3. Garnish with freshly chopped parsley for a burst of color and flavor.

Cooking Tips

• Choosing Fresh Ingredients: Always opt for the freshest seafood available for the cuttlefish sauce. Fresh cuttlefish can enhance the dish’s overall flavor.
• Pasta Texture: If you don’t have a bigoli maker, you can shape the pasta by hand into long, thick noodles, but aim for a similar texture.
• Pesto Variations: Feel free to substitute hazelnuts with other nuts like pine nuts or walnuts for a different flavor profile.
• Vegetarian Option: For a vegetarian alternative, replace the cuttlefish with sautéed mushrooms or zucchini.

Serving Suggestions

Pair this Italian-inspired dish with a crisp white wine, such as Pinot Grigio, to complement the flavors. A simple arugula salad with lemon vinaigrette makes for a refreshing side that balances the richness of the pesto and seafood.

Final Thoughts

This Bigoli pasta with hazelnut pesto and cuttlefish sauce is a culinary journey through Italy that is sure to impress. With its unique combination of flavors and textures, it invites you to explore the beauty of Italian cuisine.

For more recipes like this, consider exploring various pasta-making techniques or diving deeper into the world of Italian-inspired sauces. Happy cooking!

Further Reading

• How to Make Fresh Pasta
• Understanding Seafood: A Guide to Fresh Ingredients
• Exploring Italian Sauces: A Culinary Guide

Dive into this recipe and share your experiences in the kitchen! Your culinary adventure awaits!