FOR THE HOMEMADE PASTA
INGREDIENTS
squid ink dough
4 large eggs (about 7/8 cup)
1 tablespoon squid ink
500 gr of Italian 00 flour
basic dough
5 large eggs (about 7/8 cup)
500 gr of Italian 00 flour
if it’s still sticky, knead in some more flour until it’s nice and smooth.
TO MAKE THE PASTA
Place eggs and squid ink in a blender and mix on low speed for a second or two until uniformly colored.
Press dough into a ball; split in half and shape each half into a squashed ball. Wrap tightly in plastic wrap and allow to rest at cool room temperature for an hour, or in the fridge for longer (let return to room temperature for 30 minutes prior to rolling).
2 TONE - PASTA ALLA CHITARRA
Cooking instructions: fresh pasta cooks very quickly. Cook in a pot of boiling salted water for about 2-3 minutes or until al dente (slightly more or less if you used a thicker/thinner setting).
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