This plate is a tour around north and south sides of the Mediterranean. This fettucce style of noodle is similar in width to fettuccini but made without eggs–just semolina flour and water, which is common to pastas in the south of Italy. I’ve included ingredients and directions to make your own but you can easily substitute store bought dried pasta such as linguini, spaghetti, pici, bucatini, etc.
Chermoula is a marinade used for meat and fish found across in northern Africa in many variations (similar to an Argentinian chimichurri). I’ve increased the herb:oil ratio and added toasted almonds and Pecorino cheese (also Mediterranean from Sardinia) to form into a thicker pesto for the pasta.
The preserved lemon comes from Morocco and adds both a sour and salty flavor. Pangrattato are small fried Italian breadcrumbs, often combined with garlic, lemon, and/or chopped herbs.
Serves 4
INGREDIENTS
Pasta
- Note: if using store-bought dried pasta, plan on about 80-100 g/11-14 oz for 4 people
- semolina flour: 300 g/10.5 oz + extra if needed
- warm water: 150 ml/5 oz (note: 150 ml water weighs exactly 150 g)
Chermoula Pesto
- blanched (skinless) whole almonds: about 40 g/1.5 oz
- whole cumin seeds: 0.75 tsp
- whole coriander seeds: 0.75 tsp
- smoked paprika (sweet): 0.75 tsp
- dried red pepper flakes: big or small pinch, depending on your preference for heat
- garlic: 2 cloves, minced
- pecorino cheese (hard variety): about 25 g/1 oz (can substitute parmesan or grana padano)
- fresh cilantro/coriander: large handful, about 40 g/1.5 oz
- fresh flat leaf parsley: medium handful, about 20-25 g/1 oz
- preserved lemon: rind from 0.5 lemon. Cut away the inside of the lemon and discard. Rinse excess salt from the rind and finely chop (note, more is used for the final garnish listed below). Many shops sell preserved lemon, and you can also make a batch from my recipe here
- preserved lemon juice: 4 Tbsp
- salt: start with 0.5 tsp, then adjust with more as needed (the lemons and juice are very salty and the pecorino also adds saltiness)
Octopus
- whole octopus: about 1 kg/1.6-2.2 lbs frozen octopus, then thawed. If the octopus is being sold thawed, confirm with the shop that is has been previously frozen, which is highly likely unless you live at the seaside. A frozen octopus is key to tenderize the tentacles–a deep freeze of 3-4 weeks is ideal.
- (optional) whole peppercorns: 3-4 Tbsp
- (optional) bay leaves: 2 large, 3-4 small
Pangrattato (breadcrumbs)
- stale bread, crust removed: about 100 g/3.5 oz
- olive oil: about 60 ml/4 Tbsp
Final Cooking
- preserved lemon: rind of 1 lemon, prepared as described above in the pesto section
- flat leaf parsley: small handful, finely chopped for garnish
- pecorino cheese (hard variety): about 25 g/1 oz (can substitute parmesan or grana padano) for grating
- high-quality olive oil: for final drizzle
Equipment
- A pasta machine to roll out and cut the pasta
STEPS
Pasta
- Make the dough.
- Add the flour to a large mixing bowl and make a well in the center.
- Add the water to the well in the flour and using a fork or a plastic dough scraper, begin mixing the flour into the water. Mix all together until a single ball holds together. If the mixture is too dry, add water in 1 tsp increments. If the dough is too sticky, add a bit more flour.
- Remove the dough from the bowl, wrap in plastic wrap, and rest for 10 minutes to allow the flour to fully hydrate.
- Knead on the tabletop by hand for 8-10 minutes by pushing half of the dough away from you using the heel of your hand. Fold the dough in half toward you, rotate and flip upside down and repeat. The dough will become more elastic and no individual bits of flour should be visible. Roll the dough into a log or rectangle and re-wrap with the plastic wrap.
- Rest the dough. Rest for 30-60 minutes at room temperature if using the same day or refrigerate overnight if using later, bringing close to room temperature before rolling out.
- Shape the pasta.
- Divide the dough into 6 equal portions. Work with 1 portion at a time, leaving the remaining pieces wrapped up.
- Put the pasta machine rollers to the widest setting. Roll the pasta through this setting 4 times, folding the dough over in half after each rolling(except the last rolling).
- Then roll the dough once through each of the next settings, stopping at the next to last stop (this thinnest setting is only used for filled pastas where the thickness is doubled with top and bottom sheets, and lasagne)
- Put the pasta sheet on a well floured surface to rest while you continue with the remaining pieces.
- Using a cutting roller, run each sheet through the cutter and lay out on a well floured surface. If making pasta the same day, allow it to dry out for at least an hour or leave overnight at room temperature covered with a towel.
Chermoula Pesto
- Toast the almonds. Heat and oven to 180 C/350 F, then roast the nuts for 15 minutes. Remove and allow to cool.
- Toast the spices. Heat a pan over medium high heat, then when hot, add the cumin and coriander seeds and toast for 2-3 minutes, moving the seeds around every 20-30 seconds.
- Blend the pesto. Add all ingredients to a food processor or blender and puree. Taste for saltiness and adjust (I didn’t need to add more). The pesto will keep for 2-3 days in the fridge.
Octopus
- Scald 3 times. Quick initial hits of cooking help to keep the skin on the octopus. Bring a large pot of water to a boil and add the optional peppercorns and bay leaves. Dunk the octopus for 30 seconds, then remove for another 30-60 seconds, allowing the water to boil. Repeat 2 more times.
- Cook. Add the octopus back to the pot and maintain at a simmer and cover the pot. Cook for 45-60 minutes, until the thickest part of a tentacle is easily pierced with a knife tip. Remove and allow to cool completely. Cut into separate tentacles. The octopus can be kept in the fridge for 2-3 days if needed.
Pangrattato
- Heat the oil to medium-high heat in a saute pan (about 160 C/320F).
- Fry the breadcrumbs. Cut the breadcrumbs into small pieces. Cook the breadcrumbs until medium brown, stirring constantly in the oil. Remove to drain and cool on a paper towel. Sprinkle with salt while warm.
Final Cooking
- Prepare the pans. For the pasta, bring about 2 liters of water and 2 Tbsp of salt to a boil. For the octopus, bring a grill to heat (UK–BBQ). (you can also cook in a saute pan on the stovetop over medium-high heat.
- Cook the pasta.
- If using this handmade recipe, cook for about 4-5 minutes or until finished. Follow your package directions if using boxed pasta.
- Drain the pasta and mix together with the pesto in a bowl. You may not need all the pesto, just use enough to completely coat the pasta.
- Cook the octopus. Coat each tentacle with olive oil and grill for 2-3 minutes on each side. Season with salt.
- Final plating. Plate the pasta with a tentacle and add cheese, pangrattato, preserved lemon, and chopped parsley.