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Black and White Pasta with Bay Scallops
PASTA BIANCA E NERA (CAPESANTE)

1 lb. all purpose flour
4 eggs
3 Tbsp. olive oil
2 pinches salt

cuttlefish ink
4 eggs
3 Tbsp. milk
1 Tbsp olive oil
2 pinches salt

Capesante (Bay Scallop) Sauce:
1 small carrot
1 small onion
bay leaves
1/2 glass dry vermouth
salt
white pepper
1 qt. whipping cream
8 oz. bay scallops
1 Tbsp. butter.
- Optional garnish per person
1/2 tsp. Beluga caviar
1/2 tsp. salmon roe
or fresh Italian parsley.

To make pasta (white): Put flour in mound in center of table. Make
hole in the middle for eggs, milk, olive oil, and salt. Mix together
well, until dough is firm and elastic.

For black pasta, the ink of the cuttlefish must be mixed with the
milk. Now you have the pasta dough in a ball, wrap in plastic, and
let rest for 20 minutes. Using pasta machine, set rollers at widest
opening. Flatten dough and dust with flour. Run through until
thickness desired. Cut in shapes for tagliolini. It should then be
cut into 9 inch lengths. The same amount of black and white pasta
a should be used for this recipe.


Bay Scallop Sauce

Chop carrots and onions. Cook slowly in butter with bay leaves and
thyme for 5 minutes. Add white wine and vermouth, salt and white
pepper. Continue to cook until liquor evaporates and add cream.
Reduce by 3/4. Drain the sauce in colander and add scallops to
strain sauce. Thicken over low heat until ready. Cook pasta in
boiling and salted water until ready. Drain and add to existing
sauce, add parsley, mix and serve. If desired you may add 1/2
teaspoon Beluga caviar and 1/2 teaspoon of salmon roe for garnish

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