“Guitar” spaghetti with baby octopus sauce. The baby octopus sauce is really excellent, especially if they remain very soft and tender. Even better if used to season homemade pasta, like these bronze-drawn spaghetti alla chitarra with my Pastaio Pasta Maker pasta machine.
To obtain a very tender sauce, the baby octopus must be cooked for the right amount of time (not too long). And if you have the opportunity to use a low pressure cooker like mine (Smart Cook), the result will be truly perfect.
“Guitar” spaghetti with baby octopus sauce
Ingredients (Spaghetti):
- 240g re-milled semolina
- 60g flour 00
- 103-110ml water
Ingredients (sauce):
- 800g baby octopus
- 600g peeled tomatoes
- 2 cloves of garlic
- Extra virgin olive oil
- Chopped parsley
- 2 dried chillies
- Salt to taste
Directions:
- Start heating the bronze extruder right from the start in hot water. In this way it will have time to warm up before use.
- Then pour in the flours, after having zeroed the scale. Then place the lid, select the “Quick Pasta” program, start it and pour the water from the holes on the lid, so that it does not enter the extrusion channel. The program will last from 10 to 15 minutes, depending on how long it takes to extrude.
- Form small nests with the spaghetti, cut to desired length and continue like this until the dough is finished.
- Now start preparing the sauce, browning the peeled garlic and a drizzle of oil in the Smart Cook. Then add the baby octopus and brown them for 2-3 minutes.
- Also add the peeled tomatoes, mash them with a ladle that does not damage the pot and then the dried chillies and chopped parsley, preferably fresh.
- Cover with the lid and cook for 15 minutes over low heat, then uncover and thicken the sauce for another 5 minutes. Salt to taste, if necessary (the baby octopus are already salty).
- Meanwhile, cook the spaghetti in boiling water for 2 minutes. Then drain and toss in the sauce for 1 minute before serving hot.