Grano Arso Orecchiette with Cuttlefish and Fresh Basil | Saveur

Name: Grano Arso Orecchiette with Cuttlefish and Fresh Basil | Saveur
Ingredients: 1 1 ⁄ 4 cups (250 g) finely ground semolina, plus more for dusting; 1 ⁄ 4 cup (30 g) grano arso flour; 2 whole small white onions, divided; 2 whole small russet potatoes (about 1 lb.), diced; 2 stalks celery, chopped; 7 whole Roma tomatoes, quartered lengthwise and cored, divided; Fine sea salt; 1 1 ⁄ 3 lb. squid bodies or whole cuttlefish, cleaned; 2 tbsp. olive oil; 1 clove garlic; 12 whole fresh basil leaves, coarsely torn; Red pepper flakes (optional); freshly ground black pepper

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A rustic recipe from the coast of the Ionian Sea: handmade pasta made with toasted grano arso flour, tomatoes, and cuttlefish.

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Ingredients

1 1⁄4 cups (250 g) finely ground semolina, plus more for dusting
1⁄4 cup (30 g) <a href="http://www.almagourmet.com/store/flour-and-bread-c-171/flour-and-polenta-c-171_40/grano-arso-flour-16-ounce-p-1277.html">grano arso flour</a>
2 whole small white onions, divided
2 whole small russet potatoes (about 1 lb.), diced
2 stalks celery, chopped
7 whole Roma tomatoes, quartered lengthwise and cored, divided
Fine sea salt
1 1⁄3 lb. squid bodies or whole cuttlefish, cleaned
2 tbsp. olive oil
1 clove garlic
12 whole fresh basil leaves, coarsely torn
Red pepper flakes (optional)
freshly ground black pepper