Step 1) Gather all the ingredients for the egg pasta : 500g plain 00 flour, 5 whole eggs, one pinch of salt. Knead and leave to rest for at least half an hour wrapped in cling film.
Step 2) Mince 250g of prawns and 250g of cleaned calamari then cook in 2 tablespoons of extra virgin olive oil with a teaspoon of garlic and one of chilli, salt to taste. Let cool down still moist then add a handful of diced tomato, one of fresh chopped parsley and 20 in number of capers.
Step 3) Roll the egg pasta 2mm thin and 10cm wide into sheets, boil in salted water and lay nicely on a clean cloth.
Step 4) Place the filling at one end of the pasta sheet and roll the pasta around it, press with your thumbs the edges to seal and cut the exceeding pasta so to obtain a plump tube. Display all your rolls in an oven casserole and dress them with a light sauce made of 3 peeled eshallots golden fried in extra virgin olive oil, a small bunch of chopped thyme, 50g of plain flour (toasted in the same pan along with the other ingredients) one glass of white wine and half a liter of vegetable stock.
Step 5) Let bake in the oven for 20 minutes at 180ºC, then place the rolls on the plates whilst reducing the sauce in the casserole on the burner, when the sauce becomes velvety but still elegantly runny cover with it your pasta, drizzle with extra virgin olive oil and some tomato cubes for garnish.