Cuttlefish and Tagliolini Seafood Pasta Recipe
Michelin-starred chef Teresa Buongiorno pairs tagliolini with cuttlefish for this wonderfully rich seafood pasta recipe.
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Cooking tools:
- Pasta machine
- Rolling pin
- Mixing bowl
- Chef's knife
- Cutting board
- Pot
- Skillet
- Saucepan
- Colander
- Wooden spoon
- Measuring cup
- Stove
- Plate
Ingredients
- 400g of wheat flour, "0"
- 30g of egg white
- 170ml of water
- 600g of cuttlefish, 2 pieces
- 1 onion, large
- 2g of chilli
- 1 garlic clove
- 100g of button mushrooms
- 100ml of water
- 100g of tomatoes, peeled
- 200ml of white wine
- salt to taste
- pepper to taste
- olive oil
- 4 cuttlefish, chopped
- 8 cherry tomatoes, 4 cut into large dice
- 4 basil leaves, chopped
- 50ml of white wine
- extra virgin olive oil
- 100g of basil leaves
- 100g of extra virgin olive oil
- 5 ice cubes
- salt
- 4 basil leaves
- 4 sprigs of dill
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