Tagliolini with Squid Ink and Red Caviar
Pasta and Pizza | Italian cuisine
⏳ Time
10 minutes + 1 hour
🥕 Ingredients
7
🍽️ Servings
10
Description
Tagliolini with squid ink and red caviar
Ingredients
- Durum wheat - 2 lbs
- Whole egg - 4.4 oz
- Egg white - 4.4 oz
- Butter - 10.6 oz
- Squid Ink Pasta - 1.4 oz
- Salt - 0.4 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.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.