Lunch: Homemade Squid Ink Pasta
Recipe by Thomas McNaughton Channel your inner nonna while making this stunning pasta. It's a project, but it's worth it.
Ingredients
Semolina flour, for sprinkling
25 grams squid ink (about 2 1/2 tablespoons)
1 large egg, room temperature
540 grams 00 flour (about 3 1/2 packed cups)
2 teaspoons kosher salt
Instructions
Dust 2 baking sheets with semolina flour and set aside.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
