Tagliolini with Squid Ink and Red Caviar
Pasta and Pizza • Italian
Description
Tagliolini with squid ink and red caviar
Ingredients
- Durum wheat 0 lbs
- Whole egg 5 oz
- Egg white 5 oz
- Butter 10 oz
- Squid Ink Pasta 0 oz
- Salt 0 oz
- Red Caviar to taste
Step-by-Step Guide
Step 1
Prepare homemade tagliolini. Mix the egg whites and yolks together. Divide the mixture in half. Set one half aside and mix the other half with cuttlefish ink.
Step 2
Add salt to the coarse flour and mix well, gradually incorporating the light egg mixture. Then continue to mix, slowly adding the squid ink mixture.
Step 3
Pour in the entire mixture and knead the dough well. Wrap it in plastic wrap and let it rest for an hour at room temperature.
Step 4
Roll out the dough into a square about 2 mm thick, roll it up into a log, and cut it with a knife to create noodles that are 3–4 mm wide (or narrower for linguine, or wider for pappardelle).
Step 5
Cook the tagliolini in salted water until al dente.
Step 6
While the pasta is cooking, place cold butter in a large wide skillet and add a bit of water — about 40–50 ml. Then drain the pasta in a colander and transfer it to the skillet.
Step 7
Toss the pasta with the oil in a warmed skillet, making sure the oil doesn't boil, until it reaches the desired consistency — when the oil becomes a sauce that coats the entire pasta.
Step 8
Serve immediately, adding a generous tablespoon, or even two, of red caviar to each portion.
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