Ingredients (for 4 servings):
- 200g all-purpose flour
- 2 large eggs
- 2 tbsp squid ink
- 1 tbsp olive oil (preferably Oro del Desierto Organic EVOO)
- Pinch of salt
Instructions:
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Prepare the dough: On a clean countertop or large mixing bowl, create a mound with the flour. Make a well in the center. Crack the eggs into the well, add the squid ink, olive oil, and a pinch of salt.
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Mix and knead the dough: Using a fork or your hands, start to whisk the eggs and ink together, slowly incorporating the flour from the edges of the well. Continue mixing until the dough starts to come together. If the dough is too dry, add a little water (one teaspoon at a time). If it’s too wet, sprinkle in a little more flour. Once the dough forms a ball, transfer it to a floured surface and knead it for about 8-10 minutes until smooth and elastic.
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Rest the dough: Wrap the dough in plastic wrap or cover it with a damp cloth. Let it rest for at least 30 minutes at room temperature. This allows the gluten to relax and makes rolling out the dough easier.
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Roll out the dough: After resting, divide the dough into 2-3 portions. Using a rolling pin or pasta machine, roll the dough out until it’s thin enough to your liking (around 1/16 inch thick for fettuccine-style pasta). If using a pasta machine, start at the widest setting and gradually move to thinner settings.
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Cut the pasta: Once the dough is rolled out, dust it lightly with flour and fold it into a loose log. Using a sharp knife, cut the dough into thin strips for fettuccine or any pasta shape you prefer (tagliatelle, pappardelle, etc.). Unravel the strips and set aside.
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Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for about 2-4 minutes (fresh pasta cooks much faster than dried). The pasta is ready when it floats to the surface and has a nice bite to it.
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Serve: Drain the pasta, reserving a bit of pasta water. Toss the pasta with your favorite sauce, such as a squid ink sauce with prawns, scallops, or a simple tomato sauce. If the pasta seems dry, add a little pasta water to loosen it.
This fresh squid ink pasta will have a rich black color and a delicate briny flavor from the squid ink. It pairs wonderfully with seafood or any simple sauce like garlic, butter, and herbs.
