How to Make Squid Ink Tagliatelle

by Gioele Nunziatini

One of the most traditional pasta shapes with a squid ink twist.

Supplies

  • 250 Grams White flour
  • 2 Sachets of Squid Ink
  • 1 Egg
  • 100 Milliliters Fish stock
  • Instructions

    Step 1

    Warm up the fish stock (the one here was made boiling the bones from a fresh fish in some water)

    Step 2

    Step 3

    Step 4

    Use a fork to whisk the ink and dissolve it

    Step 5

    Place the flour on a board with a pit in the middle. Crack the egg in the middle.

    Step 6

    Use the fork to mix the egg and flour from the inside out.

    Step 7

    Start adding the squid ink mix and keep working the flour from inside out.

    Step 8

    Add all the mix and work the dough well with your hands. Add more water or flour if too sticky or too dry.

    Step 9

    Knead the dough well to develop the starch

    Step 10

    Cover in a freezer bag and let it rest for 15min

    Step 11

    Roll the dough to a thickness of about 1-2mm. If you use a pasta machine, you get the most even thickness, but, if you use a rolling pin, you get that unevenness, proof of making them from scratch..

    Step 12

    Put a good amount of flour on both side and then roll each strip up along the long side. Cut off the uneven edges.

    Step 13

    Cut every 1-1.5cm, as even as you can

    Step 14

    Open up the rolled strips and put them in a tray with some more flour. These can be frozen (in that case roll them up in little nests single portioned) or cooked right away, boil for 3min and Enjoy!