How To: Make Homemade Black Pasta Dough with Squid Ink

Make Homemade Black Pasta Dough with Squid Ink

When you think squid ink, you don't normally think of pasta, but that's just because you're not thinking of black pasta! Yes, squid ink is indeed edible, despite its thick, gooey texture, and it's used most commonly as food coloring for pasta dough. And adding color to fresh pasta opens up a world of ideas for sauce, meat, herb, or cheese pairings!

Roberta Dowling shares her technique for fresh pasta dough with squid ink. The transformation of flour, eggs and salt into a smooth jet-black ball of dough with just a small amount of the ink is fascinating. After a brief rest in the refrigerator, you're free to roll and shape the dough any way you like.

Ingredients:

  • 3 cups flour
  • 4 eggs
  • pinch of salt
  • 1/4 to 1/3 cup squid ink
  • if dough feels dry, add another egg white, egg yolk or 2-4 tbsp water

Special Equipment

  • disposable food service gloves
  • bench knife/pastry scraper
  • plastic wrap

How to make homemade black pasta dough with squid ink

How to make homemade black pasta dough with squid ink Click through to watch this video with Roberta Dowling on how2heroes.com.

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1 Comment

Hey guys, this is Brandon

Preparing the best pasta can be really difficult at first. It was almost impossible for us to master how to do it without proper step-by-step tutorial from the professional chefs.

I've watched hundreds of tutorials online, but nothing beats this simple, clear-to-the-cut video here: dausel.co/uwNF7l

Clink the link above ,and you'll land on an intermediate page, just click "i am not a robot" to continue, and you'll land on the best Youtube Tutorial video on pasta cooking where it shows step-by-step on how to prepare al-dente pasta even if you're a complete beginner.

i hope that someone show me this when i first learning how to prepare my first pasta dish. That could save me hours and hours of banging my head on the wall, trying different methods out.

Again, you can watch the tutorial here: dausel.co/uwNF7l

I'm almost 100% sure this tutorial is going to blow your mind away.

Ian a big fan of this chef and he makes it ridiculously easy! No joke.

Hope it help :)

Brandon

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