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Black and White Pasta with Bay Scallops

Make Black and White Pasta with Bay Scallops at home with Pasta Bianca E Nera, All Purpose Flour, Eggs, Olive Oil, and Salt. Add it to your meal plan and shop the whole list in one go.

Ingredients

• Pasta Bianca E Nera
• 1 lb
• 4
• 3 tbsp
• 2 pinch
• Cuttlefish Ink
• 4
• 3 tbsp
• 1 tbsp
• 2 pinch
• Capesante Sauce
• 1
• 1

Method (preview)

1. 1

   Make hole in the middle for eggs, milk, olive oil, and salt.

2. 2

   Mix together well, until dough is firm and elastic.

3. 3

   Now you have the pasta dough in a ball, wrap in plastic, and let rest for 20 minutes.

4. 4

   Using pasta machine, set rollers at widest opening.

5. 5

   Flatten dough and dust with flour.

6. 6

   Run through until thickness desired.

7. 7

   Cut in shapes for tagliolini.

8. 8

   It should then be cut into 9 inch lengths.

9. 9

   Chop carrots and onions.

10. 10

    Cook slowly in butter with bay leaves and thyme for 5 minutes.

11. 11

    Add white wine and vermouth, salt and white pepper.

12. 12

    Continue to cook until liquor evaporates and add cream.

13. 13

    Reduce by 3/4.

14. 14

    Drain the sauce in colander and add scallops to strain sauce.

15. 15

    Thicken over low heat until ready.

16. 16

    Cook pasta in boiling and salted water until ready.

17. 17

    Drain and add to existing sauce, add parsley, mix and serve.