Tagliolini with double cuttlefish ink

Name: Tagliolini with double cuttlefish ink
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Ingredients: Type 00 flour 2 ¾ cups; Cuttlefish ink 1.6 tsp; Eggs medium 2; Water at room temperature ½ tbsp; Octopi 0.75 lb; Cuttlefish ink ¼ tbsp; Garlic 1 clove; Tomato paste ½ tbsp; White wine 3 tbsp; Anchovies in oil 0.5 oz; Black pepper to taste; Thyme 1 ¾ tsp; Seafood waste (bones, heads, fish trimmings) 2.5 oz; Water 9 ½ tbsp; Onions 0.4 oz; Leeks 0.4 oz; Butter ½ tbsp; White wine 0.3 oz; Parsley 1 tuft; Garlic 1 clove; Fine salt to taste; Black pepper to taste

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846

Calories per serving

Energy Kcal 846
Carbohydrates g 138.5
of which sugars g 6.1
Protein g 42.2
Fats g 11.9
of which saturated fat g 4.12
Fiber g 5.3
Cholesterol mg 281
Sodium mg 942

Difficulty: Average
Prep time: 40 min
Cook time: 15 min
Serving: 4
Cost: Low
Note + 75 minutes to prepare the fish stock (alternatively, cooking water can be used)

PRESENTATION

Dramatic color grabs the attention from the start—Tagliolini with Double Cuttlefish Ink shows off a deep BLACK shade that always turns heads at the table. These noodles bring rich silky texture together with bold seafood flavors for that unmistakable taste you find in standout Italian cuisine recipes. Every forkful comes packed with the good, salty essence that makes cuttlefish ink pasta feel special, yet it lands on the plate looking LIKE a restaurant classic. Great for families wanting something a little different, since easy pasta dishes don't always have to be the same old thing! Whether served on a family celebration night or as a weekend treat, these glossy black tagliolini get folks talking…and usually end up being the dish everyone wants seconds of. Even picky eaters are curious because the look alone is amazing, but once you taste that good ocean flavor, it’s easy to see why this resonates with home cooks—just real flavor profile you don’t get from ordinary noodles.

Practical too, since home cooks and busy families can dress it up as much or as little as needed—love how squid ink spaghetti is always a hit at dinner parties, but this tagliolini version adds something special with its fluffy, almost creamy look. The way it pairs with simple sides (maybe a green salad or crusty garlic bread) is really NICE for keeping things easy but still special. Weeknight meals or celebrations both feel upgraded when this is on the menu. Friendly tip: crisp white wine goes GREAT with the intense maritime taste, but you can go as simple as water if that's your style. The cuttlefish recipe fits right into family meal plans because it changes up routine pasta nights and grabs their attention—no need for a fancy occasion! Always fun seeing everyone react to the look and the taste at first bite…that salty, bold finish is something folks remember and ask for again. The bold ingredients and the flexibility to tweak toppings just add to the appeal, making this a choice that feels both adventurous and accessible for regular families who love solid Italian seafood pasta dishes.

INGREDIENTS

846

Calories per serving

Ingredients for Fresh Cuttlefish Ink Pasta: Type 00 flour 2 ¾ cups (350 g); Cuttlefish ink 1.6 tsp (8 g); Eggs 2 - medium; Water ½ tbsp (6 g) - at room temperature

for the Sauce: Octopi 0.75 lb (350 g); Cuttlefish ink ¼ tbsp (4 g); Garlic 1 clove; Tomato paste ½ tbsp (7 g); White wine 3 tbsp (40 g); Anchovies 0.5 oz (15 g) - in oil; Black pepper to taste; Thyme 1 ¾ tsp (5 g)

for the Broth (70 ml): Seafood 2.5 oz (75 g) - waste (bones, heads, fish trimmings); Water 9 ½ tbsp (140 ml); Onions 0.4 oz (10 g); Leeks 0.4 oz (10 g); Butter ½ tbsp (7 g); White wine 0.3 oz (8 g); Parsley 1 tuft; Garlic 1 clove; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Tagliolini with double cuttlefish ink

To prepare tagliolini with double cuttlefish ink, start with the preparation of the fish broth. In a pan, sauté the sliced leek, quartered onion, and 1 clove of garlic in a little butter for 5 minutes. Add the scraps and let them brown, then add the white wine 1. When the wine has completely evaporated, add the water, pepper, and parsley, adjusting the salt. Let it simmer for 60 minutes on low heat, skimming occasionally with a skimmer 2. Once cooked, strain the broth through a fine mesh sieve to remove the fish scraps 3.

Now proceed to the pasta preparation. Take a large bowl and place the sifted flour in it. Add the eggs 4 and the cuttlefish ink 5 to the flour. Initially, use a fork 6 to mix the dough well.

When the eggs and cuttlefish ink are incorporated into the dough, use your hands 7 to mix all the ingredients. Add room temperature water to better unify the dough 8. Knead well until the mixture is lump-free. Now form a ball with the dough and cover it with plastic wrap 9. Let it rest at room temperature for about half an hour.

Then proceed to prepare the sauce: take a pan, pour the oil, and sauté a whole clove of garlic 10. Once well browned, remove it from the pan. Add the anchovies 11 and let them melt by adding a little broth 12.

Now take your cuttlefish (already cleaned and washed thoroughly under running water). Remove the tentacles, then cut them into slices 13. Place them in the pan and sauté for a few minutes over high heat. Then, deglaze your cuttlefish with white wine 14. Adjust salt and pepper and moisten with the fish broth 15.

Add the tomato paste 16 and cuttlefish ink 17 to the cuttlefish. Mix, then cover the pan with a lid and turn off the heat 18.

Now dedicate yourself to preparing the cuttlefish ink egg pasta. Take back the dough, roll it out using the pasta machine, moving from the lowest to the highest setting to obtain a very thin sheet, about 0.04 inches 19. Take the pasta sheets obtained and pass them with some re-milled semolina flour (or with all-purpose flour). Roll the sheet forming rolls 20 and cut them maintaining a width of about 0.08 inches 21. You'll obtain your tagliolini.

Immerse your cuttlefish ink tagliolini for a few seconds in a pot with plenty of salted water to taste 22 then drain them immediately. Pour the tagliolini into the sauce you have cooked with the cuttlefish and mix well to let the sauce absorb into the tagliolini 23. Finally, decorate your tagliolini with double cuttlefish ink with a few sprigs of thyme 34 and... enjoy!

Storage

Tagliolini with double cuttlefish ink should be eaten hot, freshly prepared. However, they can be stored in the refrigerator for up to one day in an airtight container. You can freeze the tagliolini raw. For freezing, place the pasta nests well spaced on a tray and then put them in the freezer to harden for a couple of hours. Once they are well hardened, place them in freezer bags and put them back in the freezer. When you need to use them, boil them directly from frozen in boiling water and proceed as per the recipe.

Advice

You can also use larger cuttlefish; however, remember that in this case the meat will need to cook a bit longer to become tender.

If you have bought uncleaned cuttlefish with the ink sac inside, ask your fishmonger to clean them and keep the cuttlefish ink sac aside for you.

If you don't have time to prepare the fish broth, you can use cooking water or vegetable broth instead. To give the dish a more intense flavor, you can add tomato puree and garnish with fresh parsley.

For the translation of some texts, artificial intelligence tools may have been used.