Squid ink pasta

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This pretty and vibrant black pasta dough is a lovely homemade pasta that's delicious with a variety of sauces.

Prep Time30

Cook Time10

Total Time55

Course: Main Course

Cuisine: Italian

Servings: approx

Calories: 418kcal

Author: Caroline

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Ingredients

2 large eggs
1 teaspoon squid ink or cuttlefish ink
1 ½ cups all purpose flour plain flour

Instructions

Place the eggs and squid ink in a food processor or stand mixer and mix until they are blended together, but stop before they get too aerated and develop foam.
Add the flour then pulse, if using a food processor, , or mix on low for a stand mixer, until the dough comes together in small clumps/crumbs.
Remove the dough to a floured surface and bring into a ball. Knead with floured hands for a minute or twos. It should be soft but not sticky - if it is, add a little more all-purpose/plain flour as you knead.
Wrap in plastic/cling film and allow to rest at room temperature for around 30 minutes. At this stage, you can keep the dough in the fridge for a day or two until ready to use. Then, let it rest at room temperature around 30 minutes before rolling.
When ready, cut a chunk from the dough (around ¼ at a time) and cover the piece you aren't working with with cling film/wrap to save it drying out.
As you work with each piece, flatten it out slightly, dust with flour then put it through your pasta roller on the widest settings a few times (around 2 - 3 times) until smooth, dusting with flour in between if at all sticky. This is a relatively soft dough so you will likely need a bit extra flour. Then move up the settings rolling ideally twice at each setting (once from either end) until you get to the thickness you would like. On my machine, I typically roll to about '5'.
Then, either use the cutter attachment or hand cut if you want to make into linguine/fettuccine and place the ribbons onto a floured tray or surface in little stacks or laid flat. Alternatively, cut into other pasta shapes eg bow ties, leave as sheets etc. If using for ravioli, you will want to roll thinner.
Once you have all the pasta prepared and ready to cook, place handfuls at a time in boiling water, helping the pieces to separate as you add them, for around 2-3 minutes until they come to the surface then cook around a minute more. Drain and add to the sauce you are serving with and repeat.
Serve immediately with your preferred sauce (see post above for ideas).

Video

Notes

While I find this works easiest with a food processor as it's easy to make sure everything is well blended without getting ink everywhere, you can use a stand mixer, as described above, or mix by hand. Place the flour on your work surface in a pile, make a well in the middle and then pour in the eggs and ink. Use a fork to blend the eggs and ink together then gradually incorporate the flour into the egg mixture.

You can also use tipo "00" flour for this.

Nutrition

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