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La Fucina Balance Cuisine: Homemade paccheri with calamari
The sun is shining, birds are chirping, and the scent of fresh basil fills the air. What could be better than treating yourself to a delicious dish? Paccheri (named after the Neapolitan word paccharia, meaning “slap”) pairs perfectly with creamy basil pesto. The calamari add a fresh, Mediterranean touch to the dish.
Basil is both antioxidant-rich and anti-inflammatory, while the protein-packed calamari provide valuable vitamin B12 and omega-3 fatty acids. This recipe is therefore not only tasty and easy to prepare but also supports a healthy, balanced diet.
With just a few simple steps, you can bring a true taste of summer into your home.
- vegetarian possible - lactose free -
The sun is shining, birds are chirping, and the scent of fresh basil fills the air. What could be better than treating yourself to a delicious dish? Paccheri (named after the Neapolitan word paccharia, meaning “slap”) pairs perfectly with creamy basil pesto. The calamari add a fresh, Mediterranean touch to the dish.
Basil is both antioxidant-rich and anti-inflammatory, while the protein-packed calamari provide valuable vitamin B12 and omega-3 fatty acids. This recipe is therefore not only tasty and easy to prepare but also supports a healthy, balanced diet.
With just a few simple steps, you can bring a true taste of summer into your home.
- vegetarian possible - lactose free -
Ingredients
Paccheri pasta dough
1000g wholemeal flour
1000g wheat flour 00
500g water
250g eggs
Basil pesto
120g basil leaves
100-150ml good olive oil
60g roasted pine nuts
Salt
Pepper from the mill
Other
Paccheri homemade or bought
Top quality calamari
Freshly grated Parmesan cheese
Basil leaves
Pine nuts
Preparation
For the pasta dough, mix the ingredients well and make paccheri using a pasta press (alternatively, buy from your favourite Italian Deli). Remove the innards from the calamari, rinse and cut into fine rings. For the basil pesto, mix all the ingredients together and season with salt and pepper. Add a little olive oil if necessary.
Now it's time to cook the paccheri "al dente". Gently heat the basil pesto with a little pasta water and stir in the grated Parmesan cheese. Add the paccheri to the pesto and toss well. If required, you can now add a little seasoning. Fry the calamari briefly in a pan with a little olive oil.
Arrange the paccheri, top with the calamari and serve with freshly plucked basil and some pine nuts.
Ingredients
Paccheri pasta dough
1000g wholemeal flour
1000g wheat flour 00
500g water
250g eggs
Basil pesto
120g basil leaves
100-150ml good olive oil
60g roasted pine nuts
Salt
Pepper from the mill
Other
Paccheri homemade or bought
Top quality calamari
Freshly grated Parmesan cheese
Basil leaves
Pine nuts
Preparation
For the pasta dough, mix the ingredients well and make paccheri using a pasta press (alternatively, buy from your favourite Italian Deli). Remove the innards from the calamari, rinse and cut into fine rings. For the basil pesto, mix all the ingredients together and season with salt and pepper. Add a little olive oil if necessary.
Now it's time to cook the paccheri "al dente". Gently heat the basil pesto with a little pasta water and stir in the grated Parmesan cheese. Add the paccheri to the pesto and toss well. If required, you can now add a little seasoning. Fry the calamari briefly in a pan with a little olive oil.
Arrange the paccheri, top with the calamari and serve with freshly plucked basil and some pine nuts.
"The freshness of Alpine ingredients and the flavours of Mediterranean cuisine are a perfect combination. They result in varied and flavourful dishes."
Tim Ploner
