This dramatic squid ink pasta or pasta al nero di seppia is sure to make any dish memorable! The squid ink (cuttlefish ink) not only offers this dough a vibrant color but it adds an extra dimension of flavor; a salty, ocean-y note. It is wonderful when paired with a light seafood sauce or keep it simple and fresh with an olive oil and lemon sauce.
Fresh Squid Ink Pasta
Ingredients
3 Eggs, beaten2c 00 Flour or all-purpose light baking flour
8g Squid Ink (cuttlefish ink)
1t Olive Oil
¼t Sea Salt
Directions
Shift the salt and flour onto a clean work surface, marble works best, and make a mound with a well in the center.
Pour the beaten eggs, squid ink and olive oil into the middle of the well. Gradually mix the eggs mixture into the flour using a fork, pulling down the sides a little at a time. If the dough is too wet add a little flour. If the dough is too dry add a little olive oil until you achieve the right consistency.
Once the dough is well combined begin kneading. You can use a KitchenAid with a dough hook or knead it by hand, 5 minutes.
Cover the dough with plastic wrap and let rest for a least 30 minutes.
Cut and roll as desired.
Tip: When rolling out your dough pass it through the same setting 3 to 4 times. This will result in silky smooth pasta.
Cibo E Famiglia 
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