Black Tagliatelle with Cuttlefish and Cherry Tomatoes

Method

1. Prepare the pasta dough: mix white flour and semolina, add 1 egg yolk and 3 whole eggs, a dash of olive oil, and squid ink. Knead until smooth. Let rest for 30 minutes.
2. Roll out the dough and cut into tagliatelle (or desired thickness). Dust with semolina.
3. In a large pan, heat olive oil with a clove of garlic and a chili pepper (stem removed). Add finely sliced cuttlefish and cook for 3-4 minutes over medium-high heat.
4. Add halved cherry tomatoes and cook quickly, until they soften slightly but remain fresh.
5. Cook the fresh tagliatelle in boiling salted water with a drop of olive oil for about 3 minutes (or until al dente).
6. Drain the pasta and add it to the pan with the cuttlefish and tomatoes. Toss over high heat for a few seconds to combine.
7. Remove the garlic clove. Add chopped parsley, adjust salt and pepper (and extra chili if desired). Serve with a drizzle of olive oil.