Recipe: How to Make Squid-Ink Tagliatelle from Nashville's Rolf & Daughters


By Matt Colangelo, Tasting Table


Philip Krajeck is the James Beard Award semifinalist of Rolf & Daughters in Nashville and the reason I dream about pasta at night. So when the time came for me to master the art of making fresh pasta at home—a perfect project for the long, cool nights ahead—I knew exactly who to call.


When I arrive at the restaurant, in the middle of afternoon prep, Krajeck is waiting for me with a full spread of ingredients: two types of flour, eggs, a bowl of squid ink, a rolling pin, and a hand-cranked pasta machine. With the raw materials for an excellent meal splayed in front of me, I can't help but compliment Krajeck on his Italian cooking—prompting a knee-jerk reaction. "I don... Read more >

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