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- Cuttlefish Ink Tagliatelle
- (Tagliatelle Al Nero Di Seppia)
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- Ingredients:
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7 oz (200 grams) plain flour, preferably Italian type 00, plus extra for dusting
1 or 2 cuttlefish ink sacs
2 eggs, lightly beaten
3 tablespoons extra virgin olive oil
5 oz (150 grams) canned tuna in oil, drained and flaked
1 tablespoon capers, rinsed
Salt
Directions:
Sift the flour with a pinch of salt into a mound on a work surface.
Make a well in the center.
Add the cuttlefish ink and eggs.
Gradually incorporate the flour with your fingers.
Knead the dough until soft and smooth.
Roll out into a sheet on a lightly floured surface.
Fold over several times and cut into 1/4 inch (5 mm) wide tagliatelle.
Mix together the tuna, capers and olive oil in a bowl.
Cook the tagliatelle pasta in a large pan of salted, boiling water until 'al dente'.
Drain.
Toss with the tuna sauce.
Transfer to a warm serving dish. Serves 4.
That's it!
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