Tagliolini with cuttlefish ink and red caviar

10 servings

10 minutes

Tagliolini with cuttlefish ink and red caviar is an exquisite dish of Italian cuisine that transports taste buds to the depths of the sea. This recipe originates from Italy's coastal regions, where cuttlefish ink is traditionally used to give pasta a rich black color and refined marine flavor. The delicate dough infused with the aroma of the sea combined with velvety butter creates a harmonious duet, while red caviar adds a bright touch of briny freshness. The presentation of this dish is true art: each serving is adorned with shimmering caviar that bursts on the tongue, adding a note of nobility to the pasta. Perfect for special occasions or for those wanting to bring a touch of gastronomic luxury to everyday dining.

Energy value per serving

• Calories: 621.7
• Proteins: 14.6g
• Fats: 29.8g
• Carbohydrates: 71.9g

Ingredients

• Durum wheat flour: 1 kg
• Egg yolk: 125 g
• Egg white: 125 g
• Butter: 300 g
• Cuttlefish ink: 40 g
• Salt: 10 g
• Red caviar: to taste

Cooking steps

1. Prepare homemade tagliolini. Mix the egg whites and yolks. Divide the mixture in half. Set one half aside, mix the other with cuttlefish ink.

   Required ingredients:

   • Egg white: 125 g
   • Egg yolk: 125 g
   • Cuttlefish ink: 40 g

2. Add salt to the coarse flour, mix, gradually adding the light egg mixture. Then continue mixing, gradually adding the squid ink mixture.

   Required ingredients:

   • Durum wheat flour: 1 kg
   • Salt: 10 g

3. Pour in all the mixture, knead the dough well. Wrap in plastic wrap and leave at room temperature for an hour.

   Required ingredients:

   • Durum wheat flour: 1 kg

4. Roll out the dough into a square 2 mm thick, roll it up, and cut with a knife to make noodles 3-4 mm wide (or thinner for linguine, or wider for pappardelle).

5. Boil the tagliolini in salted water until al dente.

   Required ingredients:

   • Durum wheat flour: 1 kg
   • Salt: 10 g

6. While the pasta is cooking, place cold butter in a large wide pan and add a little water — 40-50 ml. Then drain the pasta and transfer it to the pan.

   Required ingredients:

   • Butter: 300 g
   • Durum wheat flour: 1 kg

7. Mix the pasta with butter in a heated pan, without letting the butter boil, until it reaches the desired consistency — when the butter becomes a sauce that coats the entire pasta.

   Required ingredients:

   • Butter: 300 g

8. Serve immediately, adding a full tablespoon, or even two, of red caviar per serving.

   Required ingredients:

   • Red caviar:  to taste