Black spaghetti, tuna belly, olives and lemon


For the spaghetti

  • 210 g of t00 flour (or, failing that, t45)
  • 8 g of squid ink
  • 1 egg + 1 yolk
  • 1/2 tablespoon(s) olive oil
  • 1 pinch of fleur de sel

To serve

  • 250 g of tuna belly in oil
  • about twenty black olives

  • the zest of 1 organic lemon

  • a few coriander sprouts and olive oil


  1. Prepare the spaghetti. Place the flour in a bowl and make a well in the center. Pour in the squid ink, whole egg and yolk, olive oil and salt, then follow the rest of the steps in the basic egg pasta recipe to form strips. Pass them through a rolling mill to obtain spaghetti, flour them.

  2. Bring salted water to a simmer in a large saucepan and gently add the spaghetti. Remove them after 2-3 minutes using a slotted spoon and place them with a little of their cooking water in a salad bowl containing a drizzle of olive oil, the belly, the olives, the zest of lemon. Mix and serve sprinkled with coriander sprouts.

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