Squid Ink Tagliolini with...Squid Ink Tagliolini with Sea Urchin and Grated Bottarga

An elegant, coastal Italian masterpiece featuring handmade squid ink pasta tossed in a delicate white wine emulsion, finished with creamy sea urchin tongues, cured mullet bottarga, and a bright touch of Meyer lemon.

Ingredients

Cooking Instructions

1. 01

   On a clean work surface, shape the Tipo 00 flour into a well. Whisk the egg yolks, whole egg, and squid ink together, then pour into the center of the well.

2. 02

   Gradually incorporate the flour into the wet ingredients using a fork. Knead the dough vigorously for 10 minutes until smooth and elastic. Wrap in plastic film and rest at room temperature for 30 minutes.

3. 03

   Roll the dough through a pasta machine down to 1mm thickness. Cut into thin tagliolini strands, dust lightly with flour, and form into small nests.

4. 04

   In a large pan over low heat, warm the extra virgin olive oil. Add the smashed garlic and minced chili, letting them infuse for 3-4 minutes. Discard the garlic once lightly golden.

5. 05

   Pour in the white wine, increase the heat to medium-high, and let it reduce by half to form a light emulsion.

6. 06

   Bring a large pot of salted water to a rolling boil. Cook the tagliolini for exactly 90 seconds, then transfer directly to the pan with the oil and wine emulsion, reserving the pasta water.

7. 07

   Remove the pan from heat. Toss the pasta vigorously while adding 1/2 cup of pasta water and half of the sea urchin tongues, letting them melt into a creamy, luxurious sauce.

8. 08

   Divide the pasta among warm bowls. Top with the remaining sea urchin tongues, finely grate fresh bottarga generously over each portion, and finish with Meyer lemon zest, a squeeze of juice, and bronze fennel fronds.