Witch Hat Pasta with Charred Jalapeños and Squid Tentacles

Witch Hat Pasta with Charred Jalapeños and Squid Tentacles

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

For the Pasta Dough:

• 2 cups (480ml) all-purpose flour
• 2 whole eggs
• 6 egg yolks
• 1 tsp (4.9ml) olive oil
• 1 tbsp (14.8ml) squid ink
• 1/2 tsp (2.5ml) salt

For the Sauce:

• 2 jalapeños
• Olive oil
• 1 clove garlic
• Zest of 1 lemon
• 8 calamari tentacles
• 1/4 tsp (1.2ml) red chili flakes

Method:

In a stand mixer fitted with the dough hook, add all pasta dough ingredients and mix until a shaggy dough forms. Remove from stand mixer and knead with hands until dough becomes a smooth ball. All to rest covered for 15 minutes before rolling.

Roll out the dough and cut into circles with a ring mold. Fold each circle in half, wrap into a cone shape, and push up the bottom edges to form witch hats.

Char the jalapeños on a grill pan, remove the seeds,  and dice. Grill the calamari tentacles.

When ready to assemble, blanch the pasta. In a separate pan, add olive oil, jalapeños, garlic, and chili and give a quick sauté. Add the witch hat pasta and the tentacles and then plate.