SQUID INK PASTA

PASTA LOVERS, WE DID NOT FORGET YOU!

Here's something for you!

Squid ink Pasta

INGREDIENTS

2 Cups Flour and extra for rolling the pasta

½ tsp Kosher Salt

2 Eggs

1 Egg yolk

10g Squid Ink

10ml Olive Oil

1.5L Water for cooking the pasta

METHOD

1. Mix Flour and salt in a medium bowl

2. Whisk you eggs and the yolk and create a deep well in the middle of the flour, add the squid

ink and 5ml olive oil.

3. Then add the eggs mix with your hands until it forms a dough and has no excess flour.

4. The trick is not to over work your dough, rest your dough for 30min.

5. Dust your counter top with flour so you can roll you dough out and using a pasta machine to

cut in desired shape or use a rolling pin to thin out your dough and use a knife to cut

pappardelle or Linguini pasta shape.

6. Then dry it out by hanging it on a rack for 1 hour and the ready to cook.

7. Boil your water and the remaining 5ml oil add it to the water. Add your pasta cook for 5

minutes and finish it off in the sauce.

SAUCE
INGREDIENTS

2 Garlic Gloves/ 1Tsp Crushed

½ Onion finely Chopped

5g Butter

Chopped Parsley

500ml Cream

S&P

Dill / Chives Finely Chopped

White wine optional

METHOD

1. Sauté onions, garlic, and the preferred herbs with butter.

2. Add your white wine if you have it and let it reduce until alcohol evaporates.

3. Add your cream, salt and pepper and let it simmer for 10 minutes until it's thick and creamy

Prawns/Cubed Kingklip/Squid Tentacles/ Scallops are Best for this dish