Add some olive oil in a large saucepan and sauté the onion lightly.
Cut the cuttlefish into small pieces and add it in the saucepan, then add the white wine.
When the alcohol evaporates, add 1 liter of water with the vegetable stock and let it boil until the cuttlefish is soften.
Then add the cream, the lemon juice, the lemon powder, the dill, salt and pepper.
Add a little water if necessary and add the tagliatelle. Gently stir the tagliatelle until they are soften.
Serve with chopped dill.
Best combined with a cold Malagouzia!