Teresa's Recipes
Authentic Tagliolini al Nero di Seppia
Experience the captivating flavors of the Italian coast with this exquisite Tagliolini al Nero di Seppia. This striking dish showcases the unique brininess of squid ink, giving the pasta a dramatic black hue and a taste of the sea that is both luxurious and unforgettable. Paired with tender squid and vibrant cherry tomatoes, this dish is not only a feast for the eyes but a celebration of fresh, high-quality ingredients. Topped with a generous sprinkle of Parmigiano-Reggiano and fragrant flat-leaf parsley, each bite transports you to the sun-kissed shores of Italy. Perfect for impressing guests or indulging in a special night in, this recipe is a true masterclass in Italian cuisine.
Ingredients
- 2 cups Italian '00' flour
- 3 large Eggs
- 2 tablespoons Squid ink
- 3 tablespoons Extra-virgin olive oil
- 3 cloves, minced Garlic
- 1 pound, cleaned and sliced into rings Fresh squid
- 1 cup, halved Cherry tomatoes
- 1/2 cup Dry white wine
- 2 tablespoons Fresh lemon juice
- to taste Sea salt
- to taste Freshly ground black pepper
- 1/2 cup, freshly grated Parmigiano-Reggiano cheese
- 1/4 cup, chopped Fresh Italian flat-leaf parsley
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Calories: 490
- Fat: 18g
- Carbs: 60g
- Protein: 22g
- Sodium: 600mg
- Sugar: 4g
Instructions
- 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.
- Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
- 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.
- Cut the pasta sheets into thin, long strands known as 'Tagliolini' using a sharp knife or a pasta cutter.
- 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.
- In a large skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the sliced squid to the skillet and sauté for 2-3 minutes, or until it turns opaque.
- 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.
- 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.
- Serve the pasta hot, garnished with a generous sprinkle of freshly grated Parmigiano-Reggiano cheese and a scattering of chopped Italian flat-leaf parsley.
Tips
- For more depth of flavor, consider adding a pinch of red pepper flakes to the sautéed garlic.
- You can substitute the fresh squid with shrimp or scallops for a variation on the classic recipe.
- For a vegetarian option, omit the seafood and add seasonal vegetables such as zucchini or asparagus.