Ingredients
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Homemade Pasta
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500 grams durum wheat flour
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125 grams Whole Eggs
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50 grams Egg Yolks
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60 grams Water
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fresh black squid ink
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Other Ingredients
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80 grams extra virgin olive oilfrom Monti Iblei
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1 clove red garlicminced
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1 teaspoon pantelleria capers
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hot peppers
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Parsleychopped
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160 grams ricotta cheesefresh
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100 grams sea urchin pulp
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1 fresh cuttlefish
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150 grams Fish Stock
Directions
Pasta
- Knead all the ingredients until smooth.
- Rest the dough in the fridge for about 1 hour.
- Roll out the dough and make the spaghetti.
- Sprinkle with plenty of flour and and keep in a cool place until ready to use.
Ricotta
- Blend the ricotta and keep warm until ready to plate.
- Cook the garlic, hot peppers and capers in extra virgin olive oil.
- Add a little of fish stock and reduce for 4 minute at low heat.
- In the mean time cook the spaghetti and sautè in the sauce slightly to cover the spaghetti..
- Sprinkle with the parsley and place on the plate.
- Add sea urchin pulp and the warmed ricotta cheese.
- Place some julienne raw slices of cuttlefish around the pasta and finish with a little of olive oil.