Squid Ink Pasta
An easy recipe to make "black" pasta.
- 2 cups flour
- 3 eggs
- 1/2 tsp salt
- 1 Tbsp squid ink
- 1 tsp olive oil (optional)
1. Mound the flour on a clean work surface. Hollow out the center, using your fingers, making a well in the middle of the flour, with steep walls.
2. Break the eggs into a bowl and add the salt, squid ink and olive oil. Beat it well and put it in the well, in the middle of the flour, gently mixing together with a fork. Gradually start incorporating the flour, by pulling in the flour from the sides of the well. As you incorporate more flour, the dough will start to take shape.
3. Discard the fork and using your hands, continue working the dough until it comes together. If the dough is too dry, add a little water; if it's too wet or sticky, add a little flour.
4. Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8-10 minutes, don't skimp on the kneading time. It will pay off in the end.
5. Set the dough aside, cover it in plastic and let it sit in the refrigerator for 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
6. Divide the pasta dough in 4 even sections. Keep each section covered with plastic wrap or a clean towel, while you work each one. Flour the dough, the rolling pin, your hands and the work surface.
7. If using a pasta machine: Flatten one of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disc. Dust the disk, the roller and your hands with additional flour. Flour a baking sheet to hold the rolled out pasta.
8. With the roller on the widest setting, pass the pasta through the machine a few times until it is smooth. Fold the dough over into thirds and continue to pass through a few more times, until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times, on each setting.
9. If rolling the pasta by hand: Flatten a dough piece into a thick oval disk, with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval disk on a floured work surface and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin, working from the center of the dough, outwards, constantly moving the dough to make sure it is not sticking.
10. Cut into shape desired. Fettucini, farfalle, you can even make lasagna sheets