Black Pasta
Submitted by Jen_33
Homemade squid ink pasta made from scratch with just flour, eggs, olive oil, and squid ink. The dough kneads up jet-black, elastic, and silky, ready to cut into any shape you like.
YIELD
4 servingsPREP
30 minCOOK
0 minREADY
60 minFew things in the kitchen are more striking than a tangle of jet-black pasta on a white plate. Squid ink gives this handmade dough its dramatic color and a subtle briny, oceanic flavor that pairs beautifully with seafood sauces.
The method is classic Italian: build a flour well, crack eggs into the center with olive oil and squid ink, and slowly work everything together until you have a smooth, elastic dough.
Don’t rush it. The kneading and the 30-minute rest are non-negotiable. They’re what make the difference between tough, chewy noodles and light, tender pasta that cooks up like silk.
Chef Tips
- Squid ink is sold in small packets or jars at specialty food shops and fishmongers. A little goes a long way for both color and flavor.
- Knead for a full 6 minutes total. The dough should feel elastic and just slightly sticky, not dry or crumbly.
- Rest the dough wrapped in plastic for 30 minutes at room temperature. Skipping this step means the gluten won’t relax and the pasta will spring back when you try to roll it.
- This dough works with any pasta shape: fettuccine, linguine, pappardelle, or cut into ravioli sheets. Toss with a simple garlic and white wine seafood sauce to let the ink flavor shine.
Ingredients
Directions
Make a mound of the flour in the center of a large wooden cutting board.
Make a well in the middle of the flour and add the eggs, oil and squid ink.
Using a fork, beat together the eggs, oil and squid ink and begin to incorporate the flour starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well shape.
Do not worry that this initial phase looks messy.
The dough will come together when ½ of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands primarily.
Once you have a cohesive mass, remove the dough from the board and scrap up any left over crusty bits.
Lightly flour the board and continue kneading for 3 more minutes, the dough should be elastic and a little sticky.
Continue to knead for another 3 minutes, remembering to dust your board when necessary.
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
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