Tagliolini al Nero di...Tagliolini al Nero di Seppia con Ricci di Mare e Bottarga

Handmade squid ink tagliolini tossed in a delicate sea urchin emulsion, finished with grated Sardinian bottarga, toasted pine nuts, and a whisper of Amalfi lemon.

Ingredients

Cooking Instructions

1. 01

   Make the pasta dough: Mound the Tipo 00 flour on a wooden board. Create a well in the center. Whisk the eggs and squid ink together, then pour into the well. Slowly incorporate the flour from the inner walls using a fork until a shaggy dough forms.

2. 02

   Knead the dough vigorously for 10 minutes until it becomes smooth, elastic, and satin-like. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.

3. 03

   Roll the dough through a pasta machine to a thin setting (about 1.5mm), then cut into thin tagliolini strands. Dust with semolina flour and form into nests; set aside.

4. 04

   Prepare the sea urchin emulsion: Reserve 8 prime sea urchin tongues for garnish. Gently blend the remaining sea urchin with 1 tablespoon of olive oil and a squeeze of Amalfi lemon juice until smooth. Store in the refrigerator.

5. 05

   Infuse the oil: In a wide pan over low heat, gently warm 1 tablespoon of olive oil, the crushed garlic clove, and the minced chili until fragrant. Pour in the Vermentino white wine, reduce by half, then discard the garlic clove.

6. 06

   Boil the pasta: Cook the tagliolini in a large pot of boiling salted water for 90 seconds to 2 minutes until just al dente.

7. 07

   Emulsify: Transfer the pasta directly to the pan with the wine reduction, adding a small ladle of pasta cooking water and the cold cubed butter. Toss vigorously off the heat to create a glossy emulsion.

8. 08

   Let the pasta cool slightly in the pan for 30 seconds (to prevent the sea urchin from curdling), then fold in the cold sea urchin emulsion until it coats the strands luxuriously.

9. 09

   Plate and garnish: Nest the tagliolini into warm shallow bowls. Top each with two reserved whole sea urchin tongues, a generous grating of Bottarga, fresh Amalfi lemon zest, toasted pine nuts, and wild fennel fronds.