Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Tagliolini impasto al nero di seppia con ragù di baccalà.

Tagliolini Pasta with Squid Ink and Salted Cod Ragù

Name: Tagliolini Pasta with Squid Ink and Salted Cod Ragù
Yield: Serves 6 servings
Ingredients: 3 1/3 cups all-purpose flour (about 400 grams); 4 eggs; 1 tablespoon squid ink; 1 1/8 pounds soaked salted cod (about 500 grams); 2 cups tomato purée (about 500 ml); 1 garlic clove; 1 shallot; Salt, to taste; Extra-virgin olive oil; 1 pinch black pepper; 1/4 cup dry white wine (about 60 ml); A few sprigs wild fennel

Francesca Casa @_cucina_di_casa

Bagheria (Pa)

Salted cod is especially popular right now—fried, with potatoes, and here I've made this delicious ragù that captures all the flavors of the sea!

Francesca Casa @_cucina_di_casa

Bagheria (Pa)

Salted cod is especially popular right now—fried, with potatoes, and here I've made this delicious ragù that captures all the flavors of the sea!

Saved

Ingredients

Serves 6 servings

3 1/3 cupsall-purpose flour (about 400 grams)
4eggs
1 tablespoonsquid ink
1 1/8 poundssoaked salted cod (about 500 grams)
2 cupstomato purée (about 500 ml)
1garlic clove
1shallot
Salt, to taste
Extra-virgin olive oil
1 pinchblack pepper
1/4 cupdry white wine (about 60 ml)
A fewsprigs wild fennel

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Steps

1

Make the fresh pasta by mixing the eggs with the squid ink, knead the dough, and let it rest for 30 minutes covered with plastic wrap. Roll out the dough and cut into tagliolini noodles, either by hand or with a pasta machine.
2

Meanwhile, clean the salted cod by removing the skin and any bones. Cut it into pieces, rinse, and pat dry. In a large pan, sauté the garlic and chopped shallot in extra-virgin olive oil. Add the cod, cook for a few minutes, then deglaze with the white wine.
3

Add the tomato purée, a few blanched sprigs of wild fennel, salt, and pepper. Simmer over low heat for 15–20 minutes. If needed, add a little of the fennel cooking water. Cook the tagliolini and serve with plenty of ragù and cod on top.