Tagliatelle with Squid and Cherry Tomatoes

To prepare tagliatelle with squid and cherry tomatoes, start with the fresh pasta. Pour the flour into a bowl (hold back a bit of the amount to add if needed). Create a well and add room temperature eggs in the center 1. Work with a fork 2 and as soon as the eggs have absorbed some flour, continue kneading by hand until you obtain a homogeneous dough 3. 

Continue to knead the dough on a lightly floured surface for at least 10-15 minutes until you achieve a smooth and elastic consistency. Handle with energy but avoid tearing the gluten structure. Then form a ball 4 and wrap it in plastic wrap 5. Let the dough rest at room temperature for at least 30 minutes. After resting, divide the dough into three parts 6 to roll it out more easily. 

Carefully flour one part and flatten it, keep the other two portions wrapped in plastic so they don't dry out. Take the pasta machine and set it to thickness no. 1, that is, the maximum thickness, and pass the dough between the rollers to obtain a first rather thick sheet, then fold the two edges of the sheet towards the center to give it a more regular shape, then lightly flour it and pass it through the rollers again, continuing in this way several times until reaching thickness no. 8 7. Lay the obtained sheet on a floured work surface, trim the edges with a scraper (or knife) to make the pasta regular, then divide it into two parts 8 to handle it more easily. Pass it through the pasta machine again at thickness 8 because it will have slightly retracted in working it. Sprinkle it with a bit of semolina on both sides 9 and let the sheets dry for 5 minutes per side. 

Now take a sheet, fold one edge up to about two-thirds 10 then begin to roll creating a very flat roll, keeping the closure upwards 11. Cut the pasta roll into 7 mm thick strips 12. 

Grab the tagliatelle by the ends, lay the tagliatelle on your hand 13, then roll around your fingers to create a nest 14 and lay it on the lightly floured work surface. Continue until you've finished all the dough 15. 

Make sure the squid is well cleaned, cut the mantle into strips 16 and the tentacles into pieces 17. Wash the cherry tomatoes and cut them into quarters 18. Put a pot full of water on the heat, lightly salted, which will be used for cooking the pasta.

Now take a pan, pour a drizzle of oil, and add the garlic. Heat for a couple of minutes, then add the squid 19 and brown them for about 4-5 minutes over high heat, stirring often 20. At this point, remove the garlic 21. 

Add the chopped cherry tomatoes 22, salt, and pepper. Also add the capers 34 and let it cook for another 5-6 minutes. 

Cook the pasta, in the water that should now be boiling for 3-4 minutes 25. Drain the pasta, reserving the cooking water, and transfer it to the sauce 26. Add a ladle of cooking water and mix well. 

Finally, add the chopped parsley 28 and a drizzle of oil. Toss the tagliatelle 29 and serve them piping hot 30!