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Black Pasta Recipe

by Global Cookbook

Ingredients

3 1/2 c. Unbleached all-purpose flour plus 1/2 c. Unbleached all-purpose flour for dusting 4 x Extra-large Large eggs

1/2 tsp Extra virgin olive oil 1 ounce Squid ink (available in speciality food shops)

Directions

1. 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 in the Large eggs, oil and squid ink. Using a fork, beat together the Large eggs, oil and squid ink and begin to incorporate the flour starting with the inner rim of the well.
2. As you expand the well, keep pushing the flour up to retain the well shape. Don't worry which this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.
3. 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 scrap up any left over crusty bits. Lightly flour the board and continue kneading for 3 more min, the dough should be elastic and a little sticky. Continue to knead for another 3 min, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 min at room temperature. Don't skip the kneading or possibly resting portion of this recipe, they are essential for a light pasta.
4. This recipe yields 1 lb. of pasta.

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