Noire Tagliatelle

On a cleat flat surface or bowl if you don’t have enough room, combine the Semolina Flour (3/4 cup), Whole Wheat Flour (1/3 cup), Activated Black Charcoal (1/2 Tbsp), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp) by gently stirring back and forth with a fork.

Make a well in the middle and crack the Eggs (2) into it followed by Olive Oil (1 Tbsp). Mix gently with a fork.

Pull in flour from around the edges and continue to mix. Once the dough begins to build consistency, stop using the fork and begin massaging gently with fingertips.

Once the dough is consistent enough start kneading with your hands, knead, pull, and stretch for 10 minutes until the dough becomes elastic and smooth. Add a tablespoon of flour if the dough is sticky and continue kneading.

Place dough on a lightly floured surface and cover with a damp tea or kitchen towel and let it rest for 60-75 minutes at room temperature. This step is necessary to allow the dough to settle, making it easier to roll.

Divide the dough in half or quarters and work in batches. Place the unused cuts back under the damp towel to maintain moisture. Flatten each piece with a pasta machine or use a rolling pin and make 5-6 passes on the dough, turning it into a long thin rectangle.

When thin enough, fold into thirds and make cuts with a knife into the desired width. Toss the cut pasta in flour to prevent sticking to each other.

To store for future use, lightly flour a baking tray and place the cut pasta into 1 serving nests. Cover with cling wrap and freeze until stiff. After the freezing process, transfer to a ziplock bag and freeze for up to two weeks.