Lombrichi Pasta with Octopus Sauce

Name: Lombrichi Pasta with Octopus Sauce (Lombrichi con Sugo di Polpi)
Yield: Serves 4 as a first course
Cuisine: Italian
Ingredients: ¼ teaspoon saffron threads; about 2 cups (500 ml) Fish Stock; 900 g octopus, cleaned; 1 quantity Fresh Pasta Dough #3 with cuttlefish ink, not rolled through pasta machine; salt flakes, to taste; ⅓ cup (80 ml) extra virgin olive oil; tipo 00 flour, for dusting; 1 tablespoon finely sliced basil leaves; 1 clove garlic, finely sliced; 1 tablespoon finely sliced flat-leaf parsley leaves; ½ tablespoon oregano leaves; 2 tablespoons tomato paste (purée); 1 small red chilli, finely sliced; fine sea salt, for pasta water; extra virgin olive oil, for drizzling

Lombrichi con Sugo di Polpi

Preparation info

Serves
4
as a first course

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

Lombrichi is the Italian word for ‘worms’ (the name of another pasta, vermicelli, means ‘small worms’), and this dough is made with cuttlefish ink so the worms are the right colour. If you don’t want to cook the pasta straight away it can be dried, but because it’s a dense pasta, the dried version will take about 15 minutes to cook.