John Myers
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Tagliatelle Nero Di Seppia with Pecorino Pesto
The perfect tagliatelle nero di seppia with pecorino pesto recipe with a picture and simple step-by-step instructions.
For the tagliatelle:
- 1 kg Wheat flour
- 10 Pc. Egg yolk
- 5 Pc. Protein
- Salt
- Pepper
- 3 tsp Nero di Seppia
For the pesto:
- 2 bunch Basil
- 200 g Pine nuts
- 5 Pc. Garlic cloves
- Olive oil
- 150 g Pecorino
Tagliatelle:
- For the fresh pasta, first mix all liquid ingredients including Nero di Seppia. Then knead with the flour to form a firm dough. Now roll out the dough into tagliatelle with a pasta machine and cut. Then hang up to dry.
Pesto:
- Briefly fry the pine nuts and let them cool. Clean the basil and grate the cheese. Mix everything with olive oil and garlic.
Serve:
- Briefly heat the sauce in a pan and add the “Al Dente” cooked pasta, let it rest for a moment until the sauce is homogeneous, add the pecorino cheese and you’re done!
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