Prep
45 minCook
2 minLevel
MediumRating
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Loading...| 200 g/7 oz plain flour, preferably Italian type 00, plus extra for dusting 2 eggs, lightly beaten | |
| 1 or 2 cuttlefish ink sacs 150 g/5 oz canned tuna in oil drained and flaked | |
| 1 tablespoon capers, rinsed 3 tablespoons olive oil salt |
| 1. | Sift the flour with a pinch of salt into a mound on a work surface and make a well in the centre. Add the eggs and cuttlefish ink and gradually incorporate the flour with your fingers. |
| 2. | Knead the dough until soft and smooth, then roll out into a sheet, on a lightly floured surface, fold over several times and cut into 5-mm / 1/4-inch wide tagliatelle. |
| 3. | Mix together the tuna, capers and olive oil in a bowl. Cook the tagliatelle in a large pan of salted, boiling water until al dente, then drain and toss with the tuna sauce. Transfer to a warm serving dish. |
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