Handmade Squid Ink Pasta

Ingredients

• 4 large eggs
• 2 tbsp squid ink paste (fresh or bottled)
• 1/2 tsp salt
• 3&1/2-4 cups AP flour (Italian 00 flour is highly recommended)
• 10 tbsp olive oil
• 4 tbsp garlic (minced)
• 1 tsp chilli flakes
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp fresh parsley (chopped)
• 1 cup cherry tomatoes (halved)

Instructions

1. 1

   --- Steps ---

2. 2

   Add eggs, salt & squid ink in a blender, mix on low speed for 10 secs & set aside.

3. 3

   Add flour in the bowl of a stand mixer fitted with a dough hook, add egg mixture & knead on low speed for 4 mins or until dough comes together (if too dry, add 1 tsp or 2 of water or if still sticky, add some flour)

4. 4

   On a generously floured work surface, press dough into a ball, cling wrap tightly & allow to rest at room temp for 1 hr.

5. 5

   Cut dough ball into 4, flatten to abt 1 cm thick & feed dough through rollers.

6. 6

   Dust of excess flour, fold rolled dough into thirds, keeping width to abt 10 cm.

7. 7

   Lightly dust with more flour as needed, repeat rolling & folding process once or twice more until dough is smooth.

8. 8

   Start increasing roller settings until desired thinness is achieved (I stopped at 7)

9. 9

   Lightly flour rolled strip of dough, attach desired cutting attachments, feed dough through cutter, dust with flour to coat & gather into loose bundles.

10. 10

    Cook in a pot of boiling salted water for 3 mins or until al dente & drain.

11. 11

    To make the sauce, heat oil in a large pan, add garlic, sauté for 1 min, add the rest of the ingredients, sauté for 1 min.

12. 12

    Remove from heat, add pasta & mix well & taste to adjust seasoning.

13. 13

    Transfer onto individual serving plates, garnish as desired & serve with cooked seafood of choice.