Prep Time: 30 mins
Rest Time: 30 mins
Cook Time: 3 mins
INGREDIENTS:
3 Medium Eggs
2 4g Packs of Squid Ink
300g Flour
METHOD:
- Mix together eggs and squid ink in a bowl until combined.
- Pile the flour onto a wood chopping board and create a large well in the centre.
- Pour in all of the egg mixture and use a fork to carefully whisk then together a little at a time.
- Once the mixture has reached a paste consistency, use a bench scraper to fold in the rest of the flour until a dough forms.
- bring everything together with your hands and knead the dough for around 10 mins pushing down and forward with your palms, folding it back over and rotating each time. the dough should feel smooth and elastic.
- If it feels sticky add a little more flour and if it's too dray ass a little water using a spray bottle.
- Roll the dough into a ball and cover in cling film. Let it rest on the counter for 30 minutes.
- Take your dough out of the cling film and separate into quarters. Use a rolling pin to flatten in out then pass it through a pasta machine until it reaches you desired thickness. Coat each side in flour and set aside.
- Gently fold the pasta by bringing the edges into the middle twice, the cut into thin strips.
- Bring a pot of water to boil and add in your pasta, and let it simmer for 2-3 minutes.
- Serve with your choice of sauce.