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Michelin-starred chef Teresa Buongiorno pairs tagliolini with cuttlefish for this wonderfully rich seafood starter. Tagliolini is slightly thicker than spaghetti and more closely resembles tagliatelle in terms of size. Traditionally served with creamy sauces, squid ink ragu and cuttlefish sauce make the perfect accompaniments for this underrated pasta.
Tagliolini with cuttlefish ink ragu