First, prepare the fresh pasta dough. In a large bowl, combine the flours and mix. Make a well in the center, break open the ink sacs, and pour the ink into the well. Gradually add water a little at a time and start mixing with a fork. Wear gloves from the start of the preparation!

Once the dough starts to come together, knead it by hand until all the flour is incorporated.

Transfer the dough to a wooden board and knead vigorously for about 10 minutes until smooth. Shape into a ball, cover with the bowl upside down to prevent drying, and let it rest. While it rests, prepare the sauce.

Peel and thinly slice the garlic. In a wok, add 4 tablespoons olive oil and the garlic. Prepare the seafood.

Rinse and skin the cuttlefish, then cut it into thin strips and then into small pieces. Set aside in a bowl.

Quickly rinse the shrimp, peel them, removing the head, shell, and the dark intestinal vein. Place in a bowl.

Turn the heat to low and gently sauté the garlic until golden. Remove the garlic, then add the strained mussel liquid to the oil.

When the mixture in the wok comes back to a boil, add cilantro stems, black pepper, red pepper flakes, and the tomatoes. Cook over high heat for 4-5 minutes until the tomatoes soften.

Add the cuttlefish and white wine, and cook for 8-10 minutes.

Add the mussels and cook for another 5 minutes, then add the shrimp. Stir well. The shrimp will cook almost instantly in the hot sauce—less than a minute—turning pink when done. Turn off the heat and keep covered. The sauce is ready. Chop the cilantro and add half to the sauce. Save the rest to sprinkle on each plate.

Take the dough and cut off a small piece, keeping the rest covered so it doesn’t dry out. Roll it into a long, thin rope about the width of a finger. Cut into small, even pieces with a smooth knife and shape each piece on a gnocchi board.

As you form the gnocchetti, place them on cardboard trays so they don’t touch and stick together. Once all the dough is shaped, cook the pasta. Since it’s very fresh, it will only take 3-5 minutes. Reheat the sauce if it has cooled.

Serve the pasta topped with the seafood sauce, sprinkle with more cilantro and black pepper, and serve hot.