Black Pasta

Total Time:
1 hr
1 hr

1 pound

  • 3 1/2 cups unbleached all-purpose flour plus 1/2 cup
  • 4 extra large eggs
  • 1/2 teaspoon olive oil
  • 1 ounce squid ink, available in speciality food shops
  • Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and squid ink. Using a fork, beat together the eggs, oil and squid ink and begin to incorporate the flour starting with the inner rim of the well.

  • As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.

  • Start kneading the dough with both hands, using the palms of your hands primarily.

  • Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes, the dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.

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Recipe courtesy of Claire Robinson