Using squid ink for half and the batch, I made black and white pasta.
I always get kitchen gadgets for my birthday – and I still have a wish list. When we got back from overseas the dog sitter told me she had made very good use of most of the gadgets. However, she did not want to try using my pasta machine alone. So, I invited her over for a lesson and at the same time made nero pasta with the squid ink we got in Italy. I found the squid ink at a little shop in the old city of Sienna and Dave told me to rather get it the next day – but I decided it was not a problem to carry it around while we were walking through the old city, and to make sure it was safe while we went out to eat. The squid ink cost €0.95 for 2 portions so not cheap when you compare it to the cost of making your own pasta. Hopefully I can find some more of the squid ink here as I thought the pasta looked amazing.
- 100g pasta flour per person
- 1 egg per person
- 1 pinch of flaked sea salt
- for each 200g of pasta flour
- 1 small sachet squid ink
- In a food processor mix the pasta flour, salt, egg and squid ink until you have a ball
- knead for 5 minutes - you may need to add some more flour at this stage
- leave to rest in the fridge, wrapped in cling film, for 30 minutes
- using a pasta machine roll the pasta out until thin
- cut using the blades into angel hair pasta
- leave to dry until ready to cook
- bring a large pot of water to the boil
- add a generous amount of salt to make the water seawater salty
- add the pasta and when the water comes back to the boil set your timer for 3 minutes
- remove and drain and serve immediately
Click on the links for conversions and notes.