Ingredients:

Pasta:
  • 300g Plain Flour
  • 2 Eggs
  • 3 Yolks
  • Seasoning
  • 15g Squid Ink
  • 25ml Olive Oil
Sauce:
  • 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

Method:

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.

Combine flour, eggs and seasoning. Add oil and ink and blend to form a dough. Wrap and leave to rest overnight refrigerated. Open the dough on a well floured surface and cut into the tagliatelle. Boil for 6 minutes.