Pasta with Black of Cuttlefish, Potatoes and Bottarga

Ingredients for 4 persons

• 400g flour
• 5 eggs
• 60 g of black of cuttlefish
• 400 g of potatoes
• 50 g of tuna bottarga
• 4 spoons of extra-vergin olive oil
• 20 g of parsley
• 20 g of basil
• 2 cloves of garlic
• salt, pepper

Preparation

Sieve the flour and collect it on a board forming a fountain , shell 3 whole eggs and 2 yolks in the middle of the fountain and add the black of cuttlefish.
Work the mixture by hand until you obtain a tight and elastic consistency. Give to the dough a form of ball, wrap in plastic film and let it rest in a refrigerator for 30 minutes.
In the meantime wash carefully the potatoes and cook them in a pot with cold water on the fire, boiling for 30 minutes; chop basil and parsley previously washed and dried. Using the appropriate machine for stretching the pasta until you have the desired thickness: not too thin and cut as tagliolini pasta.
Collect the pasta on a pastry board and sprinkle with flour to prevent it sticks while drying. Peel the potatoes still warm and dice in coarse pieces, in a frying pan heat two cloves of garlic and when they begin to brown add potatoes and cook for few minutes.
Sprinkle the potatoes with bottarga, cook the pasta for not more than 5 minutes and mix it quickly with the sauce of potatoes, chopped basil and parsley, salt and pepper and serve.