List of Ingredients
- 1 1/4 C. of dry white wine
- 7 OZ. of shelled peas
- 1 1/2 C. of Italian 00 flour, plus a bit more
- 1 C. of remilled durum wheat semolina
- 2/3 C. of milk
- 4 OZ. of onion
- 1/4 C. of cream
- 1/2 OZ. of trout eggs
- 1 pack squid ink
- Bay leaf
- Extravirgin olive oil
- Salt
- Black peppercorns
Method
Pour the flour and semolina into a pasta maker with 3/4 cup warm water, 1 tablespoon of oil, the squid ink, and a pinch of salt. Mix with a dough hook, then transfer the dough to a floured work surface. Knead again briefly by hand, then roll it into a ball, wrap it in plastic wrap, and let rest for 30 minutes.
Meanwhile, sauté the chopped onion in 2 1/2 tablespoons of oil with a bay leaf, a generous amount of freshly ground pepper and salt. Add the wine and cook over low heat for 20 minutes until the wine has completely reduced and the onions are soft. Add the milk and cream, remove the bay leaf, return to a boil, then remove from the heat and blend into a cream. Boil the peas in salted water for 5 minutes.
Roll the dough out but not too thin, cut it into large diamonds, and cook in salted boiling water for 2 minutes. Drain the maltagliati pasta, toss with the wine and pea sauce, and garnish with the trout eggs before serving.