Prepare Dough: In a blender, combine the large eggs and cuttlefish ink, blending until smooth. In a mixing bowl, whisk together "00" flour and salt. Create a well and combine until a shaggy dough forms.

Kneading: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Resting Dough: Shape the dough into a ball, wrap it, and let it rest for 45-60 minutes at room temperature.

Cooking Seafood: Heat olive oil in a frying pan, add shrimp and scallops, cooking until golden and opaque. Remove and set aside.

Making Sauce: In the same pan, sauté garlic for 1 minute, then add tomatoes and white wine. Simmer for 15 minutes.

Combine: Return the seafood to the pan, add pasta cooking liquid, lemon juice, pepper flakes, and parsley. Simmer for 2-3 minutes.

Cooking Pasta: Boil salted water, roll out the dough, cut into shapes, and cook for 2-3 minutes until tender. Drain and toss with the sauce.