Make the batter, broil the Rabas Tappas. Pile cup of cake flour on cutting board, make center indent for one egg and olive oil, mix with fingers till smooth batter, roll 1 portion tentacles in batter, place in glass oven dish, broil 20 minutes at 400F degrees. Keep warm.

Make the dough. Add 2 more eggs and cup of flour to the batter, 2 Tbs olive oil, zest of lemon, use fingers to make dough. Add more flour as needed to make firm dough. Add lemon juice as needed to make dough more supple. Roll dough in ball, dust with flour, rest 15 minutes under kitchen towel.

Make the bowtie pasta. Put flour dust on cutting board, roll out dough to thickness of penny coin. Brush warm water on top of dough. Cut in one inch wide strips, and two inch wide pieces. Pinch strip together in center, so you get a 1” by 2” bow tie. Dust with flour, dry few minutes.

Make the squid seafood boil. Add chopped tentacles to large hot dry skillet, sizzle, add pasta, add optional granulated garlic, pour boiling water over, bring to boil ten minutes till pasta is al dente, put on warmed dinner plate.

Make the sauce. Sprinkle Tsp of Corn starch to leftover broth in skillet, bring to boil, stir, thicken, serve as sauce. Top pasta and squid with sauce and with crisp grilled Rabas Tappas. Garnish with chopped fresh italian parsley. Enjoy.