Squid ink tagliolini

Flavourful, fragrant pasta, worth trying!
INGREDIENTS FOR 4 PEOPLE
200 g '00' flour (plus extra for working)
200 g durum wheat semolina flour (plus extra for working)
4 eggs
2 sachets squid ink

I combine both flours in the mixer bowl.

I crack eggs into a bowl and add two ink sachets carefully, as they stain. Alternatively, remove ink sacs from cuttlefish.

I whisk well to dissolve. Do not salt; it is already flavourful.

I start the dough hook and gradually add ink-flavoured eggs, letting it knead.

Once combined and releasing from the sides, I put on the worktop. Add flour if too wet, depending on egg size.

I stretch and slap the dough thoroughly on the floured surface.

Once smooth and even, I wrap and rest for at least 1 hour.

After resting, I cut into small pieces.

I flatten and dust with '00' flour.

I pass through the smooth pasta rollers on the widest setting.

I fold the sheet in half, press and pass through again.

I narrow rollers slightly and pass through; tagliolini should be a little thicker than tagliatelle.

I prepare sheets, shorten long ones and dust with semolina.

I pass through the tagliolini cutter.

I lay on the worktop, dust with flour, spread out and dry briefly, turning to prevent sticking.

I cover a tray with a floured towel and place pasta on it.

CUTTLEFISH SAUCE
600 g cleaned cuttlefish
250 g tomato sauce
1 shallot
1 garlic clove
1 glass white wine
1 bunch chopped parsley
Extra virgin olive oil
Salt, chilli powder

I clean and wash cuttlefish, separating tentacles. Mine were skinned; I removed the central beak, cut large tentacles into two or three parts and put in a frying pan with oil and garlic for a couple of minutes.

I add tomato sauce, a little salt and pepper, or preferably chilli, cover and cook on the lowest heat for 35 minutes, adding water if needed but keeping a thick sauce.

I cut the bodies into thin strips.

I sauté garlic and finely chopped shallot with plenty of extra virgin olive oil in a large pan for about ten minutes, adding a couple of tablespoons water to prevent burning.

I add cuttlefish strips, stir for about 5 minutes and remove garlic.

I add chopped parsley, deglaze with white wine, add salt and pepper and cook for about 10 minutes.

I cook pasta in salted water for a few minutes after it returns to the boil, drain into the cuttlefish sauce and toss over heat for a few minutes. I add oil and cooking water if needed.

I serve pasta centrally with tomato sauce and tentacles around it, finishing with oil over the pasta.