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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