Ingannapreti with Pea and Squid Sauce

Method

1. Make the pasta dough: form a well with the flour, crack the eggs into the center, beat with a fork, then add the squid ink and mix until black. Gradually incorporate the flour, then turn out onto a lightly floured surface and knead until smooth. Cover with plastic wrap and let rest.
2. Meanwhile, prepare the sauce: heat olive oil in a pan, add the chopped shallot and sauté gently. Add the fresh peas, season with salt and pepper, then add a little water, cover, and cook for 10-15 minutes until tender.
3. After the dough has rested, dust it with semolina flour and roll it out with a rolling pin into a thin sheet (about 2-3 mm thick).
4. Cut the sheet into strips, then cut into squares of about 4-5 cm.
5. Shape the ingannapreti: place a square in a diamond orientation, fold the bottom corner up to meet the top corner, forming a triangle. Press the edges to seal, leaving a small hole at the base. Then bring the two side corners together over the hole and pinch to seal.
6. Just before cooking the pasta, add the cleaned baby squid to the sauce and toss briefly over high heat for about 30 seconds.
7. Cook the pasta in boiling salted water for 3-4 minutes, or until al dente.
8. Drain the pasta and toss with the pea and squid sauce.
9. Serve immediately, finishing with a grind of black pepper and a sprinkle of chopped fresh mint.