Squid Ink Pasta

Ingredients

• Basic Pasta:
• 2 cups all purpose flour
• 3 large eggs at room temperature
• 1 teaspoon olive oil, preferably
• extra-virgin
• 1/2 teaspoon salt
• Collect black liquid from the ink sack of large cuttlefish or purchace frozen packats of squid ink from importers of fancy foods or possibly an oriental grocery store. Add about 2 T. along with the eggs.

Directions

To make pasta in a food porcessor, combine the ingredients in a procesor and pulse until well mixed, then run the machine until the dough forms a ball. Transfer to a lightly floured surface and knead by hand until it feels very elastic and smooth and doesn't break when you pull it. Test the dough by inserting a finger into the center. If it comes out dry and clean, the dough has enough flour incorporated; if the finger is moist or has dough attached, more flour is required. Shape the dough into a ball and ust it lightly with flour. Wrap in plastic wrap or cover with an inverted bowl and let stand at room temperature for at least 25 minutes or up to 2 hours to relax the dough. Continue by making the shape of your choice.

Submitted 6/13/05.
Source: James McNair's Pasta Cookbook
Submitted By: Sheila Nelson
nednelson@msn.com
Squid Ink Pasta