Total:
1 hr 15 min
Active:
45 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Mound the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely is better here). Crack the eggs into the hole and add the olive oil, squid ink and some salt.

Using a fork, beat the eggs together with the olive oil, squid ink and salt; then begin to incorporate the flour into the egg mixture, being careful not to break the sides of the well or else the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together into a homogeneous mixture, THEN you can start kneading.

When kneading, it is VERY important to put your body weight into it; get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader, or 10 to 15 minutes for an inexperienced kneader. Put your body weight into it; you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!

When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let it rest for at least 20 to 30 minutes. If using immediately, do not refrigerate.

Roll and cut the pasta into the desired shape.

How smooth and supple!

IDEAS YOU'LL LOVE

Pasta Primavera

Recipe courtesy of Ellie Krieger

Pizza Dough

Recipe courtesy of Bobby Flay

Eggplant and Sausage Pasta Salad

Recipe courtesy of Nancy Fuller

Toasted Ravioli and Basic Ravioli Dough

Recipe courtesy of Robert Irvine

Tipsy Garden Pasta

Recipe courtesy of Guy Fieri

Campanelle Pasta Salad

Recipe courtesy of Giada De Laurentiis

Sicilian-Style Cauliflower with Whole Wheat Pasta

Recipe courtesy of Food Network Kitchen

Lemon Pasta-Stuffed Zucchini

Recipe courtesy of Food Network Kitchen

Chef Anne's All-Purpose Pasta Dough

Recipe courtesy of Anne Burrell

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c
          On Tonight
          On Tonight

          Cooks vs. Cons

          10pm | 9c

          Cooks vs. Cons

          11pm | 10c

          Chopped

          3am | 2c

          Get Cooking