Cuttlefish black Tagliatelle

A different recipe for making homemade pasta with a salty taste and soft texture.

For general doughs see also:General Doughs

• Dough 250g for 3 people:
• Durum wheat semolina 125g
• Flour type 00 125g
• Egg yolks 8 
• Oil evo 10g
• Sepia black 8g (2 sachets)
• Salt 5g

In a bowl break the eggs and beat them lightly together with 2 sachets of cuttlefish ink I like to put a pinch of salt in the dough but it's not a rule, add the flour and work it with a fork just agglomerated let's move on a clean and lightly floured surface and start working it vigorously with our hands until it is homogeneous and without lumps.

We will use a few drops of water as a liquid to regulate the humidity of the dough.

Or if you are already familiar you can directly start without a bowl, making a fountain of flour on the work surface and break the eggs in the center of the flour beat them slightly and work from the dough from the outside to the inside, now that we have our dough we will close it in an airtight container or film it to let it rest for at least an hour in the refrigerator.

After the rest time we take our dough, portioning the part we want to process we cover the remaining part to avoid drying it from the air.

Let's start pulling the dough with a rolling pin for the long time by folding it on itself several times, or we use the sheeter machine by passing it several times between the rollers lowering the thickness to our liking, we will roll the dough on itself in a cylindrical shape well floured to unroll it easily once cut, we will cut the section of tagliatelle about 4/5 mm

To help us spread, we use regrind flour to reduce adherence to the contact surfaces.

 

See also Oriental noodles:Oriental fettucine

Coming soon for you the recipe for Tagliolini Neri with Cream of Shrimp and Hazelnut Courgettes!