Fresh squid ink tagliolini served with a rich sea urchin sauce, finished with grated bottarga and a drizzle of olive oil. A luxurious, delicate seafood pasta with bright lemon zest and optional herbs.
Serves 2
Ingredients:
- Squid Ink Tagliolini (see sub-recipe)
- Sea urchin sauce (see sub-recipe)
- 1 – Lemon (for juice)
- 20 g – Bottarga (mullet or tuna) (finely grated or shaved)
- Remaining sea urchin roe (for garnish)
- Extra virgin olive oil
- Chives or micro basil (optional, for garnish)
Speciality Items:
- Pasta Sheet Roller and Spaghetti Cutter Need it? Click here to start cooking
- Food Scale Need it? Click here to start cooking
- Squid ink (cuttlefish ink) Need it? Click here to start cooking
- Sea Urchin Roe Need it? Click here to start cooking
- Bottarga (mullet or tuna) Need it? Click here to start cooking
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🍷Sommelier's Recommendation
Saline, crisp, Mediterranean synergy with bottarga.
Volcanic minerality + sea urchin = elite.
Steps:
- Cook pasta in heavily salted water for 2 minutes, until al dente.
- Transfer directly to the sea urchin sauce with a splash of pasta water.
- Toss gently until the pasta is glossy and coated. Adjust salt and acidity with lemon if needed.
- Plate immediately, topping with remaining sea urchin roe, grated bottarga, a drizzle of olive oil, and optional herbs.
Squid Ink Tagliolini (Fresh Pasta)
Ingredients:
- 200 g – "00" flour
- 80 g – Semolina flour
- 3 – Large eggs
- 10 g – Squid ink (cuttlefish ink) (about 2 tsp)
- 1 tsp – Olive oil
- pinch – Salt
Steps:
- Mix flours and salt in a bowl or on a clean counter.
- Make a well, add eggs, squid ink, and olive oil. Beat with a fork, gradually incorporating flour until a dough forms.
- Knead 10 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes.
- Roll out to 1 mm thickness using a pasta machine. Cut into tagliolini (~1/8 inch (2 mm) wide) using the spaghetti cutter. Dust lightly with semolina and set aside covered.
Sea Urchin Sauce
Ingredients:
- 100 g – Fresh sea urchin roe (uni) (about 8–10 tongues)
- 1 – Garlic clove (finely minced)
- 2 tbsp – Unsalted butter
- 2 tbsp – Extra virgin olive oil
- 2 tbsp – Dry white wine
- 1 small – Shallot (finely diced)
- ½ – Lemon zest (from half a lemon)
- Salt and black pepper (to taste)
- 1 tbsp – Heavy cream (optional, for silkier sauce)
Steps:
- Gently sauté shallot and garlic in olive oil until translucent; do not brown.
- Add white wine and reduce by half.
- Lower heat, whisk in butter until emulsified.
- Add half of the sea urchin roe and mash gently to form a creamy sauce. Season with salt, pepper, and lemon zest. Keep warm on low heat.
More Info
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