Fresh Black Pasta with Sea Urchin and Tomato Salsa


  • 300g Plain Flour
  • 2 Eggs
  • 3 Yolks
  • Seasoning
  • 15g Squid Ink
  • 25ml Olive Oil
  • 1 Garlic Clove
  • 2 Tomatoes
  • 1 Chilli
  • 2 tbsp Urchin Roe
  • 1 Shallot, chopped
  • Parsley
  • 1/2 glass of White Wine
  • Olive Oil
  • Juice of 1 Lemon


Combine flour, eggs and seasoning. Add oil and ink and blend to form a dough. Wrap and leave to rest overnight refrigerated. Open dough on a well floured surface and cut into tagliatelle. Boil for 6 minutes. Fry shallot, garlic and chilli. Add wine and lemon juice and simmer until reduced. Add pasta and the rest of the sauce ingredients.
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