Squid-Ink Pasta Dough

Name: Squid-Ink Pasta Dough
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 300 g 00 flour; 2 eggs; 1 tbsp squid ink; 1 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Squid-Ink Pasta Dough is a staple of coastal Italian kitchens, where the sea's bounty meets culinary tradition. The deep, inky hue of this dough is a nod to the waters nearby, often crafted with care before any thoughts of sauce arise. In these regions, squid ink is cherished not just for its color, but for the subtle briny depth it lends to pasta, transforming a simple meal into an oceanic experience.

Once kneaded and rested, the dough is silky and supple, ready to be shaped into strands or sheets. The squid ink infuses it with a gentle salinity, enhancing the natural flavors of any accompanying ingredients. The pasta's texture should be tender yet firm, providing a satisfying bite that pairs beautifully with seafood or a simple olive oil drizzle.

Ingredients

300 g00 flour
2eggs
1 tbspsquid ink
1 tbspolive oil
to tastefine sea salt

Method

In a large mixing bowl, combine 300 g of 00 flour and a pinch of fine sea salt. Make a well in the center of the flour and crack in 2 eggs. Add 1 tablespoon of squid ink and 1 tablespoon of olive oil into the well. Using a fork, gently beat the eggs, squid ink, and oil together, gradually incorporating the flour from the edges of the well until a shaggy dough begins to form.
Transfer the dough to a clean, lightly floured surface. Begin kneading by pressing the heel of your hand into the dough, folding it over, and rotating it slightly. Continue kneading for about 8 to 10 minutes until the dough becomes smooth and elastic. You'll know it's ready when it springs back slightly when pressed.
Shape the dough into a ball and place it under an inverted bowl on the counter. Let it rest for at least 30 minutes. This resting period allows the gluten to relax, making it easier to roll out later.
After the dough has rested, cut it into four equal pieces using a sharp knife. Take one piece and flatten it slightly with your hands. Dust a rolling pin and your work surface with semolina flour to prevent sticking, then roll the dough out to your desired thickness, typically around 1 to 2 mm for pasta.
Once rolled, you can shape the pasta as desired. For tagliatelle, fold the sheet loosely and cut into strips about 1 cm wide. Dust the cut pasta with a little more semolina to prevent sticking.
If you plan to use the pasta immediately, proceed to cook it in boiling salted water. If not, lay the pasta shapes on a clean kitchen towel and let them dry until the surface is no longer tacky to the touch, which usually takes about 15 to 30 minutes depending on humidity.