Black Pasta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon olive oil and 1 sepia ink (available in fish shops and delicatessens)
- 3 egg (s)
- 300 g flour (wheat flour type 405)
- 50 g semolina (fine durum wheat semolina)
- 0.5 teaspoon ½ salt
Print Recipe
Pin Recipe Instructions
- Mix the flour with durum wheat semolina and salt, pile on a board. Make a well in the middle, add eggs and oil. Whisk eggs with a little flour and, if necessary, add a little water. Then add sepia ink. Knead with the heel of your hand until you get a smooth, malleable dough. The dough is optimal when it separates from the wooden board and the surface is shiny.
- Shape into a ball, cover with a cloth and let rest for about 30 minutes.
- Shape pasta dough:
- Roll out the dough ball from the center on a floured baking board.
- When rolling out with the pasta machine, reduce the roller thickness from time to time. Place the strips of dough next to each other, lightly floured, and let them dry briefly.
- Using the appropriate attachment on the pasta machine, cut the dough into narrow or wide noodles.
- For filled pasta, cover half of the sheet of dough and beat the other half over it.
- Press the dough around the fillings, cut out squares or cut out rounds.
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