Recipes from Italy · by Barbara Felicità Lucchini
Tagliolini al Nero di Seppia (Squid Ink Tagliolini)
NUTRITION · PER SERVING75M COOK
CAL 29%·PRO 90%
CARBS 57G39% OF CAL
2G FIBER53G OTHER2G TOTAL SUGAR
FAT 17G26% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh tagliolini pasta made with squid ink, served with tender calamari in a white wine and garlic sauce. Striking black color and distinctive briny, delicate flavor.
mainitalianpastashellfish🍲 stockpot🍳 skilletdairy free
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 150 g “00” flour (- 1 cup)
- 150 g semolina flour (- 1 cup )
- 3 medium eggs (- about 65-70 g / 2.3-2.5 oz each)
- 700 g cleaned cuttlefish or squid (- 1.5 lb)
- 8 g nero di seppia - cuttlefish ink or squid ink (- 1 teaspoon)
- 1 garlic clove
- 40 g extra virgin olive oil (- 3 tablespoons)
- 80 g dry white wine (- ⅓ cup)
- salt (- to taste)
- black pepper (- to taste)
- chopped fresh parsley (- to taste)
At a glance
PER SERVING · TIME 75M
CAL 29%·PRO 90%
CARBS 57G39% OF CAL
2G FIBER53G OTHER2G TOTAL SUGAR
FAT 17G26% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 15m
- Sodium
- 921mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 844mg
- Calcium
- 208mg
- Iron
- 13mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 921MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.