Serves: 4 people Difficulty ': Easy Preparation time: about 70min INGREDIENTS 400g. 60g plain flour 5 eggs. 400g of squid ink. potatoes 1 bottarga 4 tablespoons extra virgin olive oil 20g. 20g of parsley. basil 2 cloves garlic salt pepper PROCEDURE -------------------------- Sift the flour, then collect them into a heap on a pastry board and in the middle sgusciatevi 3 2 whole eggs and yolks, then add the squid ink.
Start working the dough. Continue to work until the dough has' a firm texture, but elastic. Give her a ball shape, wrap in plastic wrap and place in refrigerator to rest for at least 30 minutes. Meanwhile, carefully wash the potatoes and put them in a pot covered with cold water, transfer them to the fire and cook for about 30 minutes, peeled and chopped basil and parsley have been washed and dried.
With the help of the vending machine, pull the dough until you have the desired thickness, not too thin and noodles. Gather as the dough onto floured board and to prevent sticking while drying. Peel the potatoes while still hot and cut into coarse pieces, heated in a pan two cloves of garlic and not just begin to brown, add potatoes and sauté for a few minutes.
Peel and grate the potatoes directly on roe, cook the pasta for no more 'than 5 minutes and season the sauce quickly with potatoes, basil and parsley, season with salt and pepper and serve immediately. 
Start working the dough. Continue to work until the dough has' a firm texture, but elastic. Give her a ball shape, wrap in plastic wrap and place in refrigerator to rest for at least 30 minutes. Meanwhile, carefully wash the potatoes and put them in a pot covered with cold water, transfer them to the fire and cook for about 30 minutes, peeled and chopped basil and parsley have been washed and dried.
With the help of the vending machine, pull the dough until you have the desired thickness, not too thin and noodles. Gather as the dough onto floured board and to prevent sticking while drying. Peel the potatoes while still hot and cut into coarse pieces, heated in a pan two cloves of garlic and not just begin to brown, add potatoes and sauté for a few minutes.
Peel and grate the potatoes directly on roe, cook the pasta for no more 'than 5 minutes and season the sauce quickly with potatoes, basil and parsley, season with salt and pepper and serve immediately.
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