Cuttlefish Ink Pasta Dough
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 392, total fat 9 G., saturated fats 2 G., proteins 17 G., carbohydrates 56 G., fiber 2 G., cholesterol 199 mg, sodium 335 mg, sugar 0 G.
Calories 392, total fat 9 G., saturated fats 2 G., proteins 17 G., carbohydrates 56 G., fiber 2 G., cholesterol 199 mg, sodium 335 mg, sugar 0 G.
Pasta with ink is a popular dish. Chef Anne Burrell adapted the recipe and made homemade pasta in a wine-tomato sauce. If you have a good grade of flour, you can knead the dough beautifully. The easiest way to achieve an even color is to mix cuttlefish ink with eggs and add it to the dry ingredients. Then, knead! When making homemade pasta, it's important to roll out the dough perfectly and smoothly. Let it rest for 20-30 minutes, ideally more than an hour. You can also refrigerate the dough overnight to rest, but be sure to take it out at least 30 minutes before rolling. Fold and roll the dough until it becomes pliable. Then cut it into any shape you like.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of premium flour
- 5 eggs
- 2 tbsp. l. olive oil
- 2 tablespoons of cuttlefish ink
We recommend
Cooking the dish according to the recipe:
- Place flour on a clean, dry work surface. Make a hole (also called a well) in the center. Crack eggs into the well and add olive oil, squid ink, and a little salt. Using a fork, whisk the eggs with the olive oil, ink, and salt. Then begin adding the remaining flour to the egg mixture, being careful not to break the sides of the well, otherwise the egg mixture will spread. Don't worry about lumps. Once you've added enough flour to the egg mixture, knead it with your hands, and the dough will come together. If the dough is stiff, wet your hands and begin kneading with wet hands. This process will take quite a while. Once the dough is truly smooth, begin kneading.
- When kneading the dough, it's important to use your body weight; apply force so that it actually stretches, rather than tears. Use the pads of your hands to roll the dough until it's very smooth and elastic. When ready, the dough should look smooth and feel soft to the touch. Kneading typically takes 8 to 10 minutes for an experienced kneader, or 10 to 15 minutes for a novice. Put your body weight into it; you need to knead! This is where the perfect, delicious pasta texture is formed. Get involved and have fun!
- Wrap the pasta in plastic wrap and let it rest for at least 20-30 minutes. If using immediately, do not refrigerate. Roll and cut the pasta into your desired shape.
Categories:
Similar recipes
