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Tagliolini al Nero di Seppia (Squid Ink Tagliolini)
This squid ink tagliolini recipe is a classic dish from the Italian coast, known for its rich flavor and its striking deep-black color.In Italy it's called Tagliolini al Nero di Seppia, and it's traditionally prepared with fresh cuttlefish, although squid makes an excellent substitute and is easier to find. Both give this Italian squid ink pasta its delicate texture and distinctive briny taste.
Ingredients
FOR HOMEMADE TAGLIOLINI
- 150 g “00” flour - 1 cup
- 150 g semolina flour - 1 cup
- 3 medium eggs - about 65-70 g / 2.3-2.5 oz each
FOR THE SQUID INK SAUCE
- 700 g cleaned cuttlefish or squid - 1.5 lb
- 8 g nero di seppia - cuttlefish ink or squid ink - 1 teaspoon
- 1 garlic clove
- 40 g extra virgin olive oil - 3 tablespoons
- 80 g dry white wine - ⅓ cup
- salt - to taste
- black pepper - to taste
- chopped fresh parsley - to taste
Instructions
Make the Tagliolini
- To make fresh tagliolini at home, place both flours on a clean work surface and form a mound. Create a well in the center and add the eggs. Beat them with a fork, gradually incorporating the flour until a dough starts to form.
- Knead by hand for about 10 minutes, until the dough is smooth and elastic. Shape it into a ball, wrap it in plastic wrap and let it rest in the fridge for about 30 minutes.
- Once rested, flatten the dough slightly and dust it with a little semolina. Pass it through the pasta machine on the widest setting.
- Fold the sheet in half or in thirds and roll it through again. Repeat this roll-and-fold process 3 to 4 times to strengthen the dough and achieve a silky texture.
- Reduce the thickness one notch at a time, rolling the dough until you reach the second-to-last setting, which gives the ideal thinness for tagliolini (about 1 millimeter).
- You should now have smooth, even sheets. Cut them using the tagliolini attachment. Let the pasta dry briefly on a rack or arrange it into loose nests on a semolina-dusted tray.
Make the Squid Ink Tagliolini
- Cut the cuttlefish - or the cleaned squid - into small, even pieces so they cook quickly and stay tender. Heat the extra virgin olive oil in a large frying pan and add the peeled garlic clove along with a spoonful of chopped parsley. Let the garlic gently sizzle until it turns lightly golden and fragrant. Add the cuttlefish or squid, stir well and sauté over medium heat for about 5 minutes.
- Pour in the dry white wine and let it evaporate completely. Season with a small pinch of fine salt, then add the squid ink. Stir until the ink dissolves and coats the seafood, creating a glossy, deep-black sauce. Lower the heat and let everything simmer for a couple of minutes so the flavors come together. Remove the garlic, turn off the heat and set aside.
- Bring a large pot of salted water to a boil. Cook the fresh tagliolini for 3 to 5 minutes, until just al dente. Using tongs or a pasta fork, transfer the pasta directly into the pan with the sauce. A little pasta water is welcome: it helps the sauce cling to the tagliolini.
- Toss gently until the pasta is fully coated and the sauce has a smooth, velvety consistency. Finish with more freshly chopped parsley and a touch of black pepper. Serve your Tagliolini al Nero di Seppia immediately, while the sauce is still glossy and aromatic.
Nutrition
Serving: 100gCalories: 580kcalCarbohydrates: 63gProtein: 40gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 531mgSodium: 128mgPotassium: 597mgFiber: 3gSugar: 0.3gVitamin A: 236IUVitamin C: 9mgCalcium: 89mgIron: 5mg
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