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Tagliolini with
Cuttlefish Ink
Serves 6-8
Put flours in Ditomix bowl, add eggs,
cuttlefish ink and mix with
flat hook
at
speed 1 for 2 min. Increase to speed
2 for 3 min. Remove dough, cover
with transparent paper and let rest in
refrigerator for 2 hours
In a bowl, add the contents of 2
bags of cuttlefish ink to wine. In a
low pan brown scallion with garlic
clove. Remove garlic, add red pepper,
chopped cuttlefish and brown on low
heat for 30 min., adding wine prepared
above and water as needed
Insert
dough sheeter
in accessory
hub of Ditomix and pass dough
through (200 g at a time) from position
1 to 6 at speed 2. Insert accessory for
tagliolini and pass through dough sheet
at speed 2
Place pasta on towel covered with
wheat flour (to avoid sticking). Boil
pasta in salted water, drain and pan fry
together with cuttlefish sauce
Garnish with chopped carrots/zucchini
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Ingredients
for pasta: 375 g flour “00”
375 g wheat flour
2 bags of cuttlefish ink, 8 eggs
for sauce: 400 g cuttlefish (cleaned with ink)
1 scallion (chopped), 1 clove of garlic
1 glass dry white wine
extra virgin olive oil, salt, red pepper
Accessories
flat hook, dough sheeter
pasta accessory for tagliolini
dito electrolux ditomix 510
Meringues
12 pieces
Ingredients
2 large egg whites
½ cup granulated sugar
Accessories
whisk, baking tray
grease-proof paper
Preheat oven to 100°C
Lay a piece of grease-proof paper on
the baking tray
Pour egg whites into Ditomix bowl.
Add a little sugar and start to mix with
whisk.
While continuously whipping,
gradually add the rest of the sugar until
mixture becomes stiff and glossy
Drop a teaspoonful of the mixture
onto the baking tray. Repeat to create
individual meringues. Place each
approx. 2 cm apart
Bake for 45 min., turn off the oven and
leave meringues in the oven for another
hour
Remove and allow to cool completely
before serving
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