Tips and Variations

If you want to get a perfect dough for your homemade Squid Ink Tagliolini, as well as for fresh egg pasta in general, follow this advice carefully: the weight of the flour must always be double that of the eggs.

By drying them well, on a tray or a cloth, you can store them without any problems inside a glass container with a lid.

Or, right after cutting them, shape them into nests with your hands, place them on a tray, and freeze them.

Once frozen, take one at a time, place them in a plastic bag, and return them to the freezer.

This way they will certainly take up less space.

Love homemade fresh pasta? Then don’t miss the next recipe: Homemade Strozzapreti

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Did you like my Squid Ink Tagliolini recipe? Follow me on the page Facebook and Instagram to not miss any news!!