Squid Ink Pasta
This delicious Squid Ink Pasta is simple to make and can be enjoyed with your favorite sauce. I will show you how to make it from scratch!
Servings: 3 people
Calories: 345kcal
Equipment
- 1 Stand Mixer
- 1 Chopping Board
Ingredients
- 1 cup Tipo 00 flour, plus more for dusting (may substitute with All-Purpose Flour)
- ¾ cup Semolina flour (may omit and just use All-Purpose Flour)
- 1 whole egg
- 3 egg yolks
- 1 tbsp extra virgin olive oil
- 1 tbsp squid ink (may use cuttlefish ink)
Instructions
- Mise en place stage: measure out 1 cup of 00 flour and 1 cup of semolina flour, crack open and collect 1 whole egg plus 3 egg yolks, measure about 1 tablespoon of extra virgin olive oil and set aside.
- Kneading Stage: Put dry ingredients into the stand mixer bowl (flour). See NOTES if making it manually by hand. Whisk together the eggs, olive oil and squid ink in a separate bowl. Attach the paddle attachment to the Kitchen Aid stand mixer and start on low speed setting. Slowly add the wet mixture into the flour as the paddle rotates until fully incorporated. Continue to knead for about 5 minutes until a nice smooth dough is formed (See notes). The dough should be nice, smooth and elastic. It should be able to spring back upon poking it. If not, then it needs more kneading.
- Resting Stage: Wrap it tightly in a plastic wrap (as little air pockets as possible) and set it aside for at least 15-30 minutes to rest, depending on the type(s) of flour used and any tenderizing agents incorporated (if any). This is probably the most important step. If the dough is not fully relaxed, it will be too hard to roll out and you’ll be left with very clumpy, hard and unpleasant pasta to eat. That is a big no no.
- Rolling Stage: Next, you will need to divide the dough into 4 parts and roll each part into a thin sheet. You can do this either by hand with a rolling pin or use a stand mixer attachment/manual pasta roller machine. For Spaghetti, you'll want to roll it out nice and thin. Start on the widest setting (1) and roll it out a couple of times first (3-4 times). Then work your way up to setting 2 and run it through twice. Go up to setting 4 and run it through twice. Lastly, run it through setting 6 twice and it should be ready to cut.
- Cutting/Cooking Stage: Then, use a knife or pizza cutter to cut the dough into strips. Alternatively, you can use the pasta cutter attachment for the stand mixer to cut the dough into thin or thick strips. Finally, cook the pasta in boiling water for 3-5 minutes or until it is al dente.
- Plate it up and enjoy with your favorite sauce!
Video
Notes
- If making this manually by hand, place flour onto hard stable surface (chopping board) and make a well in the middle. Using a fork or whisk, whisk in the wet ingredients and follow the steps accordingly.
- If dough is too sticky, add some more flour. If dough is too dry, add some more water. Always scrape the sides of the stand mixer bowl to make sure all flour is being uniformly mixed in.