Grano Arso Orecchiette with Cuttlefish and Fresh Basil

Burnt grain pasta from Puglia

Grano Arso Orecchiette with Cuttlefish and Fresh Basil

Handmade pasta with toasted "grano arso" flour, tomatoes, basil, and cuttlefishMatt Taylor-Gross

Apulian food writer and sommelier Antonella Millarte makes this burned wheat pasta dish using fresh cuttlefish from the Ionian Sea. If cuttlefish is difficult to source in your area, substitute fresh squid and reduce the cooking time as instructed. The flavorful, starchy squid-cooking broth is used to make a light and aromatic tomato sauce that Millarte suggests pairing with Apulian Negroamaro rosé.

As this simple semolina pasta dough contains no egg, it can be prepared in advance and stored uncooked for up to several months at room temperature. If storing for longer than 2 days, allow the pasta to dry out completely on a sheet pan before transferring to an airtight container and storing at room temperature.