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calamarata Finger food

This is my contribution to Hemco 29 , "calamarata" is a ring-shaped pasta , hence its name calamarata, from Italy, some say of Campania, Sicily others say, really do not know, usually accompanied by squid, I was inspired by a recipe Nino and what they seem the mine and is leading squid and pasta, as here I do not get the format of pasta I had no choice but to make it at home, alive masaterapia and he washed the dishes.

Ingredients for the pasta for 2 people: 200 grams

flour 2 eggs pinch of salt

water quantity needed

hand kneading: form a crown on the counter with flour, add eggs beaten, pinch of salt with a fork or your fingertips in circular movements from the edge toward the center go to mix until the flour absorbs moisture from the eggs, mix and add water only if necessary, knead until achieve a smooth, compact mass that will not stick in the hands or working the counter at this point let it stand for half an hour to facilitate stretching. Kneading

in processing: Place all ingredients and knead with the hook or plastic blade discontinuous pulses, adding water only if necessary. Set aside.

Drawing Machine:
Cut a piece of dough dusted with flour and stretch at the widest point of the rollers, fold in three mass about itself dust with flour and repass retaining the rectangular shape of the pasta, tapering opening and move the rollers until the desired thickness.

Hand Drawn:

after having left the dough, sprinkle with a cloud of flour and stretch the pastry with the rolling pin, until the desired thickness.

Cut strips as in the image and then superimpose the two ends making the dough just comes together and press firmly to decrease the thickness at the junction of two edges

Sauce (2 servings) 2 squid

1 onion 1 clove garlic 1 small

strip of red pepper 1 can tomatoes

teaspoon oregano salt and pepper to taste

1 bay leaf dry

sauce 1 / 2 cup white wine

squid and I have previously cooked my method of cooking is in a pan with a little water, cook covered until tender depending on size of squid cooking time, then freeze in portions and use them in different preparations.

Preparing the sauce: fry the onion in oil, add chopped squid, chopped pepper, garlic clove, then the glass of wine and let reduce, after which he adds tomatoes and minced processed, oregano, salt, pepper (well, that comes out spicy) and the bay leaf, let cook until it forms a thick sauce.

Once the sauce is ready, Boil the pasta in abundant salted water, drain when al dente and mixed with squid sauce, serve, spray olive oil and enjoy!