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RECIPE
6 INGREDIENTS10 STEPS1HR 20MIN

Cuttlefish Ink Pasta

5.0
6 Ratings
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What a simples dish he made... it was the squid ink pasta with delicious sauce of tomato and mussels with some ...

1HR 20MIN

Total Time
Thank God I Bake
Cooking is more than just food, for me it is an ACT- Art, Creativity and Treasures.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 cup
Semolina Flour
1 1/2 cups
Type 00 Flour
1 Tbsp
Cuttlefish Ink
to taste
1 tsp
Extra-Virgin Olive Oil
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Nutrition Per Serving
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CALORIES
389
FAT
7.4 g
PROTEIN
14.6 g
CARBS
66.5 g

Directions

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Step 1
Sift the Semolina Flour (150 gram) and Type 00 Flour (200 gram) together on a clean working table. Use your hand or fork to make a well big enough to fit 3 eggs and cuttlefish ink.
Step 2
Crack the Egg (3) in and whisk gently with your fork. Add in Salt (to taste) and Cuttlefish Ink (1 tablespoon) into the egg mixture. If you like, you can also add Extra-Virgin Olive Oil (1 teaspoon) to the egg mixture during this step, but it is optional.
Step 3
Slowly whisk in the flour until it forms begins to form a dough. Knead the dough until it smooth and elastic about 10-15 minutes.
Step 4
Wrap the dough in cling wrap and relax for 20 minutes.
Step 5
Divide the dough into 4, approximately 140 grams each. Take out 1 part at a time and cover the rest with cling wrap to avoid drying out. Use your hand to gently flatten the dough into a rectangle square.
Step 6
Set up your pasta maker and set at the thickest setting, Roll the dough and then fold it in half for 2-3 times until the dough feels firm.
Step 7
Start reducing the setting on the pasta maker to make the dough thinner. Continue reducing the setting until it reaches your desired thickness.
Step 8
Cut the pasta sheet in half so each batch is about 70 grams. Dust extra flour on the pasta and roll the pasta sheet through the pasta cutter. Toss cut pasta with additional flour to avoid it sticking together.
Step 9
Cook in boiling water for 3-5 minutes, add a large pinch of salt and some oil to the boiling water.
Step 10
Cook with your choice of seafood, meats and any sauce.

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Nutrition Per Serving
Calories
389
% Daily Value*
Fat
7.4 g
9%
Saturated Fat
1.4 g
7%
Trans Fat
0.0 g
--
Cholesterol
139.4 mg
46%
Carbohydrates
66.5 g
24%
Fiber
2.6 g
9%
Sugars
1.9 g
--
Protein
14.6 g
29%
Sodium
61.7 mg
3%
Vitamin D
0.7 µg
3%
Calcium
23.3 mg
2%
Iron
2.0 mg
11%
Potassium
50.7 mg
1%
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