Tagliatelle al nero di seppia

Tagliatelle al nero di seppia
Tagliatelle al nero di seppia 5 1 Stefano Moraschini


Place the flour in the Middle sgusciatevi the eggs and pour the ink of cuttlefish and salt.

Knead until soft and smooth.

Pull it to browse, reflect it repeatedly and cut the noodles 1/2 inch wide.

In a bowl mix the chopped tuna with capers, washed and squeezed, softened with three tablespoons of olive oil.

In a saucepan, bring to a boil salted water and lessatevi the noodles.

Al dente, drain and season with cold sauce.

When done well and served without cheese.

The accompanying wine: Colli Orientali Del Friuli Malvasia Istriana DOC, Orvieto DOC, Regaleali Bianco IGT Sicilia.

Tagliatelle al nero di seppia

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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