Fettuccine With Cuttlefish

Preparation:

Preparation: Sift the flour and arrange it in a well on the pastry board. Put the eggs and salt in the center and work the ingredients with your hands until you get a soft and homogeneous dough. Let the dough rest for about half an hour in a cool place, after having wrapped it in a damp cloth. In the meantime, remove the outer skin and entrails from the cuttlefish; wash them, drain them, dry them and cut a part of them into rings. Clean the beets, remove the stem and use only the leaves; wash them, dry them with a cloth and cut them into strips. With a rolling pin, roll out the dough into a very thin sheet. Flour the surface of the dough, roll it up on itself and, with a sharp knife, cut out the fettuccine about one centimeter wide. Roll them out on a floured surface and let them dry. Sauté the chopped shallots in a pan with the oil and the chilli pepper; add the beets and brown them for a minute; add the cuttlefish and cook for about 2 minutes, stirring occasionally. Season with salt and pepper and continue cooking for 7-8 minutes over very moderate heat. Bring a pot of water to the boil, add salt and cook the fettuccine; drain them al dente and pour them into the pan with the cuttlefish mixture, sprinkle with the chopped parsley and mix delicately. Pour the fettuccine onto the serving plate and serve hot.