- 500g/1lb 2oz Italian ‘00’ pasta flour
- 3 free-range eggs
- 6 free-range egg yolks
- pinch salt
- semolina, for dusting
- 12 raw king prawns, in shell
- 1 salmon fillet, about 160g/5½oz, skinned
- 2 medium squid, cleaned, with tentacles
- olive oil, for cooking
- sea salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 tbsp mild curry powder
- 200ml/7fl oz white wine
- 400ml/14fl oz fish stock
- 600ml/20fl oz double cream
- sea salt and freshly ground black pepper
- chopped parsley, to garnish
- For the pasta, place the flour, eggs and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Cut into quarters and cover in cling film. Place in the fridge to rest for 30 minutes.
- Remove the pasta from the fridge and bring to room temperature. Pass the pasta through a pasta machine at its widest setting, according to manufacturer’s instructions.
- Repeat this process, decreasing the roller setting down grade by grade with each pass until the dough is thin enough to pass through your chosen cutter.
- Add your cutter to the pasta machine and pass the pasta through the machine to make your shape. Dust the pasta with a little semolina.
- Repeat the process with the remaining dough, then place the shapes onto a plate. Use immediately or refrigerate overnight.
- For the seafood, peel the prawns and slice lengthways with a sharp knife. Remove the black intestinal thread that runs along the back.
- Cut the salmon into small bite-sized chunks. Cut open the squid pouches and score the inner surface lengthways with a sharp knife, being careful not to cut right through, then score again in the opposite direction. Cut into pieces, about 3cm/1¼in square. Refrigerate all the seafood until needed.
- To make the sauce, heat the olive oil in a small pan, add the onion and fry gently, without colouring, until softened and translucent. Add the curry powder and cook, stirring, for 1-2 minutes.
- Pour in the wine, bring to the boil and cook until the volume of liquid has reduced by about two-thirds.
- Add the cream, bring back to the boil and simmer gently for 5-7 minutes, or until reduced and thickened to a sauce consistency; don’t let it get too thick. Season with salt and pepper, to taste.
- When ready to serve, bring a large pan of salted water to the boil. Cook the pasta until al dente (about 1-1½ minutes). Drain and serve.
- At the same time, to cook the seafood, heat a large frying pan and add a good drizzle of olive oil. Add the seafood and fry over a high heat for a minute, no more, until just cooked. Take the pan off the heat, add the sauce and toss to combine. Taste and adjust the seasoning.
- Tip the pasta into a warmed serving dish or individual bowls. Pour over the seafood sauce, toss lightly and scatter over some chopped parsley. Serve immediately.