Black Pasta
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Black Pasta
Last updated 6/12/2012 1:09:04 AM. Recipe ID 35843. Report a problem with this recipe.
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      Title: Black pasta
 Categories: New, Text, Import
      Yield: 1 Servings
  3 1/2 c  Unbleached all-purpose
           -flour, plus 1/2 C
      4    Extra large eggs
    1/2 ts Olive oil
      1 oz Squid ink, available in
           -speciality food shops
  Make a mound of the flour in the center of a large wooden cutting
  board. Make a well in the middle of the flour and add the eggs, oil
  and squid ink. Using a fork, beat together the eggs, oil and squid
  ink and begin to incorporate the flour starting with the inner rim of
  the well.
  As you expand the well, keep pushing the flour up to retain the well
  shape. Do not worry that this initial phase looks messy. The dough
  will come together when 1/2 of the flour is incorporated.
  Start kneading the dough with both hands, using the palms of your
  hands primarily.
  Once you have a cohesive mass, remove the dough from the board and
  scrap up any left over crusty bits. Lightly flour the board and
  continue kneading for 3 more minutes, the dough should be elastic and
  a little sticky. Continue to knead for another 3 minutes, remembering
  to dust your board when necessary. Wrap the dough in plastic and
  allow to rest for 30 minutes at room temperature. Note: do not skip
  the kneading or resting portion of this recipe, they are essential
  for a light pasta.
  Yield: 1 pound

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Recipe ID 35843 (Apr 03, 2005)

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