Authentic Tagliolini al Nero di Seppia

Ingredients

Italian '00' flour

2 cups

Eggs

3 large

Squid ink

2 tablespoons

Extra-virgin olive oil

3 tablespoons

Garlic

3 cloves, minced

Fresh squid

1 pound, cleaned and sliced into rings

Cherry tomatoes

1 cup, halved

Dry white wine

1/2 cup

Fresh lemon juice

2 tablespoons

Sea salt

to taste

Freshly ground black pepper

to taste

Parmigiano-Reggiano cheese

1/2 cup, freshly grated

Fresh Italian flat-leaf parsley

1/4 cup, chopped

Instructions

1. In a large mixing bowl, combine the squid ink, '00' flour, and eggs. Mix until a dough begins to form, then knead on a floured surface until a smooth, elastic dough is achieved, about 10 minutes.
2. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
3. Divide the rested dough into two equal portions. Using a traditional pasta machine or a rolling pin, roll out each portion into thin sheets, dusting with flour as needed to prevent sticking.
4. Cut the pasta sheets into thin, long strands known as 'Tagliolini' using a sharp knife or a pasta cutter.
5. Bring a large pot of salted water to a rolling boil. Cook the Tagliolini for 2-3 minutes, until it floats to the top, indicating it is 'al dente'. Drain and set aside, reserving a cup of the pasta cooking water.
6. In a large skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
7. Add the sliced squid to the skillet and sauté for 2-3 minutes, or until it turns opaque.
8. Stir in the halved cherry tomatoes, white wine, and fresh lemon juice. Allow the mixture to simmer for another 2-3 minutes, until the tomatoes are slightly softened.
9. Season the sauce with sea salt and freshly ground black pepper to taste. Add the cooked Tagliolini and a splash of the reserved pasta cooking water, tossing gently to combine and ensure the pasta is well coated.
10. Serve the pasta hot, garnished with a generous sprinkle of freshly grated Parmigiano-Reggiano cheese and a scattering of chopped Italian flat-leaf parsley.