Squid Ink Pasta
This Squid Ink Pasta recipe invites you to experience a unique and flavorful dish that’s sure to impress. Simple to whip up and ideal for family cooking nights, this pasta promises a delicious journey for your palate!
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 2 tablespoons squid ink
- 1 teaspoon salt
- Water as needed
Instructions
Prepare Your Workspace
- Start by clearing a large, clean workspace. You can use a clean countertop or a large cutting board. Lightly sprinkle the surface with flour to prevent sticking.
Mix the Dry Ingredients
- In a large mixing bowl, mix the all-purpose flour and salt together. Blend them together with care to evenly sprinkle the salt throughout the flour.
Create a Well
- Create a well in the center of the flour mixture. This well will hold the eggs and squid ink, so make it deep enough to prevent any overflow!
Add Eggs and Squid Ink
- Crack the three eggs into the well you created. Next, add the squid ink. The ink will give your pasta its beautiful black color and unique flavor, so don’t skip this step!
Incorporate the Ingredients
- Using a fork, gently whisk the eggs and squid ink together, slowly incorporating the flour from the edges of the well. Be patient and take your time to avoid any splashes!
Form the Dough
- As you mix, the dough will begin to come together. Once it’s too thick to mix with the fork, use your hands to knead the dough. Knead the dough for approximately 5-7 minutes until it becomes smooth and elastic. If the dough feels too dry, you can add a tiny bit of water, but be careful not to make it too sticky.
Wrap and Rest
- Shape the dough into a ball, then wrap it in plastic wrap or cover it with a clean kitchen towel. Let it sit at room temperature for a minimum of 30 minutes to relax. This resting period is essential for gluten development, making your pasta easier to roll out.
Roll Out the Dough
- After the resting period, cut the dough into four equal portions. Keep the pieces you’re not using covered to prevent them from drying out. Roll out one piece of dough on your floured surface until it reaches your desired thickness (about 1/16 inch is typical for pasta). If you have a pasta machine, you can use it to roll the dough to an even thickness.
Cut the Pasta
- Once rolled out, shape the dough into your preferred pasta form. You can make fettuccine, pappardelle, or even tagliatelle. Use a sharp knife or a pizza cutter for clean edges.
Dust and Dry
- Dust the cut pasta lightly with flour to prevent it from sticking. If you’re not cooking it immediately, let it dry on a pasta drying rack or a floured surface for about 30 minutes.
Cook the Pasta
- Bring a large pot of salted water to a boil, then add the fresh squid ink pasta and cook for about 2-4 minutes, depending on thickness. Fresh pasta cooks quickly, so monitor it closely! Once cooked to your desired doneness, drain the pasta and toss it immediately with your favorite sauce.
Serve and Enjoy!
- Plate your delicious squid ink pasta, adding a sprinkle of freshly chopped herbs or grated cheese if desired. Enjoy this unique dish with your family, and relish the compliments!
Notes
Drying and Storage Tips
- Let the homemade squid ink pasta air-dry for 30 minutes to an hour. This makes it firm enough to cook.
- To store it long-term, dry the pasta completely and then put it in an airtight container or bag. Store it in the fridge, where it will stay fresh for up to five days.
- Or, freeze the pasta for up to 3 months. This keeps its color and texture fresh.