Rest the dough.
Roll and cut into noodles.
Heat Joseph olive oil in a pan and quickly stir-fry the squid, followed by the bacon, garlic and chilli.
Add the squid ink, shallots and coriander, then the noodles.
Toss through gently and check the seasoning. Add salt and pepper, to taste.
Divide the noodles into serving bowls.
Sprinkle with diced tomato and croutons.
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