The TAGLIOLINI WITH SQUID INK, BOTTARGA AND LEMON are an elegant first course with a strong personality, capable of marrying marine fragrances and citrus freshness in an irresistible balance. The black pasta, intense and glossy, envelops the palate with its delicate savoriness, while the bottarga, generously grated, gives depth and a rich, embracing marine aroma. Completing the dish, lemon — with its lively, bright notes — provides contrast, lightness and an aromatic lift that enhances every bite.
A simple yet sophisticated dish, ideal for a special dinner or to surprise guests with a recipe that speaks of the Mediterranean, the sea and freshness.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 1 1/4 cups finely milled durum wheat semolina
- 2 eggs (medium, at room temperature)
- 1 1/2 tsp squid ink
- 1 tbsp extra-virgin olive oil
- 1 tbsp water (if needed)
- salt
- bottarga ((mullet or tuna))
- Half golden onion
- 1 small bunch parsley
- chili pepper (optional)
- 1 lemon (juice and zest)
- to taste extra-virgin olive oil
- to taste salt
Tools
- 1 Bowl
- 1 Small bowl
- 1 Pasta machine
- 1 Work surface
- 1 Sauté pan
- 1 Pot
- 1 Plastic wrap
Steps
Place the finely milled semolina in a bowl.
Make the classic well in the center and add the eggs, to which you will have added the squid ink and a pinch of salt. Mix everything.
Add the eggs to the semolina, add the oil and work the dough for at least 10 minutes until you obtain a ball as homogeneous and smooth as possible. If necessary, add a splash of water.
You will know it has the right consistency when the dough does not stick to your hands, but at the same time it will be very soft and easy to shape.
Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.After the resting time, divide the dough, flatten it slightly and pass it through the pasta machine. Pass it twice for each setting until you reach setting 4.
Place the sheets obtained on the board and let them dry for a few minutes.
Then pass the sheets through the machine to obtain the desired pasta shape — in this case, tagliolini.In a sauté pan put a drizzle of oil, the finely chopped onion, the chopped parsley stems, chili pepper and salt. Sauté over low heat for a few minutes until the onion softens, then add the lemon juice and zest.
Let the flavors meld.
Cook the tagliolini in boiling salted water with the addition of a splash of oil.Drain them while still al dente and transfer them to the pan with the sauce. Add a few ladlefuls of the cooking water, the chopped parsley, the bottarga and toss to finish.
Plate and add more bottarga, grated lemon zest and parsley.
