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.

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.