Total Steps
3
Ingredients
5
Tools Needed
3
Ingredients
- 1.0 ounce Squid ink
- 1.0 tablespoon Olive oil
- 4.0 Extra-large eggs
- some Unbleached all-purpose flour for dusting
- 3.0 cup Unbleached all-purpose flour
Instructions
Step 1
Make a mound of flour in the center of a large wooden cutting board. Create 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, then begin to incorporate the flour starting with the inner rim of the well.
Step 2
As you expand the well, continue pushing the flour up to maintain the well shape. The dough will start to come together once half of the flour is incorporated.
Step 3
Start kneading the dough with both hands, primarily using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up any leftover 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, dusting your board when necessary. Wrap the dough in plastic and allow it to rest at room temperature. Do not skip the kneading or resting portion of this recipe, as they are essential for a light pasta.