Squid Ink Pasta Dough

Basic Recipe 70

Preparation info

  • Difficulty


  • Makes

    420 g

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 250 g Italian β€˜00’ pasta flour, sifted twice
  • 90 g Egg mix (1 Whole free-range egg plus additional egg yolks)
  • 60 ml Squid ink
  • 10 ml Olive oil
  • Salt


Place the flour with a large pinch of salt into the bowl of a food processor. Whisk together the egg, egg yolks and squid ink. With the motor running, pour in the egg mix and olive oil in a steady stream. Continue to run the motor until the dough comes away from the sides of the bowl. Turn out the dough onto a work surface and knead to a smooth ball of pasta for 5 minutes. Wrap the pasta in clingfilm and refrigerate for 1 hour before rolling out through a pasta machine.