Tipo 00’s tagliolini al nero

1.For squid-ink pasta, mix ingredients in an electric mixer fitted with a dough hook on low speed until dough comes together (3-4 minutes). Turn out onto a lightly floured surface and knead until smooth dough, adding more flour if needed (4-5 minutes). Divide into 4 equal balls, wrap each in plastic wrap and refrigerate for 1 hour. Working with a piece of pasta dough at a time, roll through the widest setting of a pasta machine, then fold in half and roll through again. Repeat 4-5 times until dough becomes very smooth, then continue rolling through the machine, reducing the settings notch by notch, until 1mm thick. Lightly dust sheets with flour. Cut into 25cm lengths and pass through the 3mm-wide cutter attachment. Or dust each pasta sheet, roll into a cylinder and thinly slice to make tagliolini strips. Loosely coil small amounts of pasta and place on a floured tray to dry (1 hour).

2.Heat a saucepan over medium heat, add olive oil and sauté garlic until fragrant (1-2 minutes). Add stock, bring to the boil, then blanch squid in stock (10-15 seconds). Season to taste and set aside. Reserve stock.

3.Cook tagliolini in a large saucepan of boiling salted water until al dente (1-2 minutes). Drain, then place in a bowl along with squid, parsley, lemon rind and 125ml reserved stock, and toss to coat. Season to taste, toss again and add extra stock if necessary to coat pasta well. Divide among warm bowls, scatter generously with bottarga, top with salmon roe and cress and serve hot.