“The squid ink pasta at Upholstery Store is a seafood dish that is inspired by the beauty in juxtaposition and the balance of opposite flavors. In this dish, the black pasta and dark caviar contrast perfectly with the sashimi style scallops and the coconut cream white sauce at first glance, but the flavor is why this is a house specialty. The briny and salty elements of the ink and scallops appease seafood lovers, but the sweet finish of the coconut and smooth texture of the pasta provide a roller coaster of flavors throughout each bite. It's totally unique, and one of our many high seas inspired dishes here at 713 Washington Street.” -Leo Schneemann, partner of Upholstery Store
- 2 Cups Wheat flour, white, all-purpose, enriched, unbleached
- 2 Cups 00 flour
- 4 Egg, whole, raw, fresh
- 30 Grams squid ink
- 1 Tablespoon Salt, table
Coconut Milk Sauce
- 1 Shallots, raw
- 25 Milliliters Alcoholic beverage, wine, table, white
- 400 Milliliters Nuts, coconut milk, raw (liquid expressed from grated meat and water)
- 1 Pinch of Salt, table
- 1 Pinch of black peppercorn
Place flour on your tabletop or counter and form a well in the center.
Crack and beat 4 eggs until smooth into the well, followed by 30g of squid ink and add salt. Little by little, add the flour into the egg-ink mixture and making sure that the flour is absorbed before adding more.
Once the dough is cohesive, after kneading the dough for approximately 10 minutes, wrap dough in a plastic wrap and let it rest for 30 minutes at room temperature. The dough should be elastic and a little sticky.
Using a kitchen and pasta attachment, roll pasta dough thin and cut in to 2 cm wide fettuccini.
Coconut Milk Sauce
Brunoise shallot and sweat in canola oil until translucent.
Deglaze the pan with white wine, add reduced coconut milk and cook at low heat until the sauce is creamy.
Season with salt and black peppercorns.
Cook fettuccini in salted boiling water until al dente, approximately 30 seconds to a minute.
Toss pasta in the coconut milk sauce.
Place thinly sliced raw scallops on top and add Hackleback caviar.
Drizzle with extra virgin olive oil.