- 500g 00 pasta flour
- 2tsp salt
- 4 egg yolks
- 2 whole eggs
- 10g squid ink
- 2 tbsp olive oil
- 4 tbsp water
squid ink pasta
michelle taylor
31st January 2011
squid ink pasta
Place the 00 flour in a bowl and make a well
Beat the eggs and egg yolk and place in well with the
Ingredients
Method
Place the 00 flour in a bowl and make a well
Beat the eggs and egg yolk and place in well with the other ingredients and mix
After a few minutes it will bind together. Wrap in cling film and leave in fridge for at cpl hours
After resting, leave to reach room temperature before kneading again.
The dough should now be very smooth and ready to roll out with a pasta machine
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
