Black Pasta from Scratch
Homemade Squid Ink Pasta
Servings: 2
Adjust servings here:
Equipment
- plastic wrap
- pasta machine or rolling pin (wine bottle works as well)
Ingredients
BLACK PASTA
- 1 tbsp squid ink
- 160 grams flour all purpose
- 1/2 tsp olive oil
- 1/2 tsp salt
- semolina flour
Instructions
BLACK PASTA DOUGH
- Use a large bowl or a clean countertop. Add the flour to either the bowl or the countertop.
- Take an egg and use its shell to create a well in the flour. Your flour should now look like a volcano.
- Break the egg and add them to the center of the flour. Pour the olive oil, squid ink and salt to the center.
- Use a fork to carefully whisk the eggs, adding the flour gradually until the mixture becomes sticky.
- Use your hands to knead the dough until all the ingredients are well combined. Shape the dough into a ball, cover it with plastic wrap, and let it rest for 30 minutes
- 30 MINUTES LATER. Remove the plastic wrap from the dough and sprinkle a little semolina flour on the countertop. Cut off a piece of dough and use a pasta machine, rolling pin or wine bottle to flatten it. The thickness of the dough should be similar to a coin.
- Set the pasta sheets aside on a wooden chopping board or a pasta drying rack.
- Let the pasta dry slightly, then cut it to your desired width using a pasta machine or a knife. Sprinkle the dough with semolina flour and shape it into small nests.
BOILING PASTA
- Fill a cooking pot with water and bring it to boil.
- Add salt to the boiling water.
- Add the pasta and use a pasta fork to separate the pasta. Boil spaghetti/fettuccine/tagliatelle for 2 to 3 minutes. Boil any stuffed pasta (ravioli/tortellini/caramelle) for 3 to 4 minutes.
- Save some pasta water by using a cup or ladle, then drain the rest.