Tagliolini with cuttlefish ink ragu

Ingredients

Store Cupboard

  • 400g of wheat flour, "0"
  • 30g of egg white
  • salt to taste
  • pepper to taste
  • salt

Beverages

  • 170ml of water
  • 100ml of water
  • 200ml of white wine
  • 50ml of white wine

Fish & Shellfish

  • 600g of cuttlefish, 2 pieces
  • 4 cuttlefish, chopped

Fruit & Vegetables

  • 1 onion, large
  • 1 garlic clove
  • 100g of button mushrooms
  • 100g of tomatoes, peeled
  • 8 cherry tomatoes, 4 cut into large dice

Spices & Dried Herbs

  • 2g of chilli

Oils & Vinegars

  • olive oil
  • extra virgin olive oil
  • 100g of extra virgin olive oil

Salad & Fresh Herbs

  • 4 basil leaves, chopped
  • 100g of basil leaves
  • 4 basil leaves
  • 4 sprigs of dill

Frozen

  • 5 ice cubes