Tagliolini with cuttlefish ink
Instructions
03700 TAGLIOLINI with CUTTLEFISH INK INGREDIENTS for 4 PEOPLE 400 g flour, 4 eggs, 1 tablespoon oil, 1 sachet of sepia, 300 g of small cuttlefish, 250 g of ripe tomatoes, 2 cloves garlic, 4 Tablespoons extra virgin olive oil.
Pour the flour onto the work table, add the eggs, oil and squid ink.
Work well the ingredients until you obtain a smooth and homogeneous dough, wrap it up in a towel and let rest for 20 minutes.
Clean and wash the cuttlefish, cut one half into strips and the other half leave it whole.
Browned garlic in a pan with a little oil, add the cuttlefish and peeled and diced tomatoes, add salt and cook over low heat for 10 minutes.
Roll out the dough with a rolling pin into a thin pastry roll it up on itself and cut it into thin strips.
Unroll the nests of noodles and let them dry on the work surface.
Boil the pasta, drain and dress with the sauce.
