Squid Ink Pasta Dough

 

 

3 egg yolks

2 eggs

3 sachets squid ink (available from some fishmongers)

250g 00 pasta flour, plus extra for flouring

2tbsp olive oil

 

By hand. Sieve flour out into a mound on a work surface, make a small well with your finger and the place the squid ink, eggs and egg yolks into the centre. Using your fingers slowly bring the flour into the egg mixture in a circular motion and keep doing so until a dough begins to form, then use hands to knead to a smooth elastic dough. Cover with cling film and rest in the fridge, preferably overnight but at least for an hour.

With a food mixer. Place all ingredients in a food mixer and blend to a dough. Cover with cling film and rest in the fridge, preferably overnight but at least for an hour.