Squid and Carrot Salad with Black Noodles

For the pasta, knead egg, semolina, flour, olive oil, ink, egg yolk and salt in a food processor until smooth and elastic. Wrap the dough in cling film and leave to cool for at least thirty minutes. Roll out thinly with a pasta machine or pasta walker, dusting with a small amount of flour. Cut out two cm rhombs with the pasta wheel and spread them out on a floured kitchen towel.

Cook the pasta in salted water for about two minutes, pour into a sieve and drain. Lay out on a tray, steam briefly and mix with a tiny bit of olive oil.

For the marinade, blend the clear soup with limes, lime juice, mustard and orange peel and olive oil. Season with sugar, pepper, salt and cayenne pepper.

For the leaf salad, peel the carrot and slice diagonally into slices as narrow as possible. Blanch in salted water, rinse in iced water and drain in a colander.

Cut the prepared (see below) squid bags into three cm pieces. In a frying pan, sauté the squid bags and arms in the oil with the unpeeled garlic, lemon zest and rosemary for one to two minutes. Season with salt, pepper and freshly ground fennel, remove the rosemary again.

Mix the fried squid with the pasta noodles, carrot slices and marinade and season with salt and pepper.

Serve the squid and carrot leaf salad on e

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