3 1/2 Cups unbleached all-purpose flour -- plus 1/2 C 4 extra large eggs 1/2 Teaspoon olive oil 1 Ounce squid ink available in speciality food shops Make a mound of the flour in the center of a large wooden cutting board. Make 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 and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated. Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrap up any left over 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, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
How To make Black Pasta's Videos
PASTA NEGRA (Squid Ink Pasta) | Pimp Ur Food Ep176
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Black Garlic Mushroom Pasta Recipe
Hey Foodies! This Black Garlic Mushroom Pasta is rich and savory, without being heavy. A delicious vegan meal perfect as lunch or dinner! -------- Link for kitchen tools and ingredients used on my video recipe: ➡️ Thank you for the support! ------------- Ingredients: 1 red onion 60g shiitake mushrooms 3-4 tbsp olive oil 1 tsp smoked paprika 2 tsp fenugreek powder salt and pepper 2 tbsp black garlic paste 200g fettuccine pasta 3 tbsp nutritional yeast spring onion pasta water
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250g black squid pasta 1 can tomato sauce 1 cup chicken broth 1 cup mushroom 1 cup chopped onion Red & yellow pepper 4 cloves garlic 8pcs shrimp 1 big size squid 3 fresh rosemary 3 tbsp +1 olive oil Salt & black pepper to taste Parmesan cheese
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