Ink Pasta

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What we see on menus called squid ink is actually cuttlefish ink.  Squid and cuttlefish are often used synonymously but are actually different.  They are more like cousins with the latter tasting much crunchier.  Chefs call it squid ink on menus because it sounds familiar and elegant.

Now that I got my hands on a jar of cuttlefish ink I will play out out all my black fantasies.  The first scene starts with ink pasta.  I tried Mario Batali’s recipe of mixing 4 cups of flour with 5 eggs but the dough turned out too dry.  I needed to add 2-3 Tbps olive oil to smooth it out.  The noodles cooked quickly and tasted delicious but lacked bite.  Martha Stewart’s recipe calls for a 1:1 ratio of flour to semolina flour.  Unfortunately, I thought I was going to develop TMJ.  In order to avoid a sore jaw, I proceeded to experiment with the flour to semolina flour ratio.  For every 5 large eggs, I used 2 3/4 cups of flour and 3/4 cups of semolina flour.  And I added 2 Tbsp of cuttlefish ink and 2-3 Tbps of olive oil.

There is a reason why people buy fresh made pasta.  ”Handcrafted” translates into a royal pain in the arm.  There will be no smiley year 2050 grandma me rolling out fresh pasta for her grand kids while a wild boar ragu simmers over the stove. I Amazon-ed myself a KitchenAid extruder attachment.  And my technical betrayal did not stop here.  I confess that I relied on my food processor to form the dough.  A much cleaner process without sacrificing texture and my nails.

Ingredients:

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  • 2/ 3/4 unbleached all-purpose flour
  • 3/4 semolina flour
  • Pinch of salt
  • 5 large organic eggs
  • 2-3 Tbsp olive oil
  • 2 Tbsp cuttlefish ink

Steps:

  1. Fit food processor with dough blade
  2. Pour eggs, cuttlefish ink and olive oil into food processor
  3. Pulse until combined
  4. Sift both salt, flour and semolina flour into a bowl
  5. Add flour in quarter portions into the food processor. Pulsing 2-3 times after each addition.
  6. Pulse until mixture comes together
  7. Dump onto a plastic cutting board and knead for 10 mins
  8. Cover with plastic wrap and rest at room temperature for 30mins to 1hour

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