Tagliolini with squid ink

Preparation:

Preparation: Clean and wash the cuttlefish saving the ink pockets. Mix the flour, eggs, 1 pinch of salt and the cuttlefish ink. After 30 minutes, roll out the thin sheet and make the tagliolini out of it. Braise chopped onion, parsley, garlic, chilli pepper in oil; add the cuttlefish in pieces; deglaze with the wine, salt and add the tomatoes. Boil the pasta, drain it and stir it in the cuttlefish stock.