Homemade Bowtie Pasta with Crispy Squid and Lemon Sauce

Roll the dough on a floured surface until it is about as thick as a coin. Lightly brush the surface with warm water, then cut into 1 x 2-inch rectangles. Pinch each piece in the center to form bowties. Dust with flour and let them dry for a few minutes.

Heat a large skillet over medium-high heat and add the remaining squid tentacles. Cook for 1 to 2 minutes until they sizzle, then add the fresh bowtie pasta and optional granulated garlic. Pour in enough boiling water to just cover the pasta, bring to a boil, and cook for about 10 minutes, or until the pasta is al dente and the squid is tender.

Stir the cornstarch into the remaining liquid in the skillet and simmer briefly until lightly thickened. Plate the pasta and squid, spoon over the sauce, top with the crispy broiled tentacles, and finish with chopped parsley before serving.