Squid Ink Pasta [pasta al nero de seppia]
Easy homemade pasta recipe, enhanced with squid ink to add a little drama 😉 This recipe will yield about 1 lb of fresh pasta--more than enough to feed my family of 4! I put the leftover uncooked pasta into freezer-safe bags and toss in the freezer--a true life-saver some days!
Ingredients
- 2 c flour
- 3 eggs large size
- 1 tbsp squid ink
- 1 tbsp olive oil
- 1/2 tsp salt (I use Diamond Crystal Kosher)
Instructions
- Clean a work-space large enough to make and knead the pasta. I like to use my large Boos Block cutting board, but if you don't have a wooden surface large enough-that's fine. Even a clean counter-top or large baking sheet will work.
- Pour the flour onto your work-space and using your hands create a well in the center (the flour should form a complete barrier with an empty "pit" inside)
- Crack the eggs into a bowl. Add the squid ink. Whisk together until well mixed.
- Add the egg mixture to the center of your flour well. Add salt and olive oil.
- Using a fork, gradually mix the flour into the egg--keeping the barrier intact (you don't want eggs flowing everywhere 😬 --see the video in my blogpost for clarification).
- Once enough flour is incorporated, you'll notice that a dough begins to form. Set the fork aside--it's time to use your hands! Using your hands, continue gradually adding flour until the dough feels fairly stiff. It shouldn't be wet or sticky--else your pasta will stick together when you try to cut it.
- Knead the pasta dough for at least 5 minutes--or as long as you'd like. I personally don't think overkneading pasta dough is a problem, underkneading definitely is, though! It'll feel a bit stiff, but you'll notice the dough begins to feel a bit more malleable. It shouldn't have cracks, but again-it shouldn't be wet or sticky.
- When you're finished kneading the dough, form it into a ball and wrap it in plastic cling (I use Press & Seal) and toss it in the fridge for as long as you can--I like to aim for 30 minutes. I have made it without resting and it turned out ok. Resting the dough, though, will yield a better quality pasta.
- When you're ready to roll--lightly flour your workspace and cut the pasta ball into 4 equal pieces. Using one piece, roll the pasta until it is thin enough to fit into the widest setting on your pasta machine**. Following the directions for your machine, run the pasta though the machine until about setting #5--the pasta should be fairly transparent when you hold it up. Very lightly flour the pasta sheet and run it though the cutting setting--I used the spaghetti setting for mine. Once the pasta is cut, add a small bit of flour and either hang it to dry or twirl it into little "nests" and set aside until ready to use.**If you do not have a pasta machine--that is perfectly fine! Simply roll the pasta dough into a large, thin sheet. It should be fairly transparent. You'll have to add some flour, but try to add the least amount possible.Next, you will need to lightly flour the sheet of pasta and fold it--similar to an accordion or a paper fan. You don't want the dough to stick, so add more flour (sparingly!), if you notice that happening.After your pasta is folded, cut it into thin strips. Pick up the strips--add a bit of flour and either hang it to dry or twirl it into little "nests" until ready to use.
- To cook the pasta: Bring a large pot of generously salted water to boil (I'm going to admit that I do not measure. I just fill up a big pot--larger than the amount of pasta I plan to cook). Once the water is boiling, add the pasta and cook for 3 minutes. Remove the pasta from the cooking pot and it's ready to eat! **usually I go straight from cooking pot into the pan with the sauce I plan to coat the pasta with, this keeps the pasta from drying out in a strainer or sticking together**