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Squid ink pasta (tagliatelle)

Squid ink pasta (tagliatelle)

  • 300g durum flour

  • 3 eggs

  • 2 egg yolks

  • 3 small bags of squid ink (3x4 g)

  • salt

Dough:

Knead all ingredients together that you have a uniform dough. Wrap it in foil and leave in the fridge for an hour.

 

Pasta:

In this process, don't use extra durum flour as it will spoil the dough.

Cut the dough in 4 pieces. Run each piece 4 times through the pasta machine on the widest gap. (no.0) Each time folding the dough i half. Now make the gap in the pasta machine smaller (no.3) and run each piece through a single time. For the last run, put the machine on no.3 and run each piece through a single time. Now you shall put a little durum flour on the table and slightly dip the pasta plates in the flour that they do not stick together when you fold them and set aside for the final run in the actual pasta slicer (tagliatelle)

Run each plate through and carefully put each portion on a dish until they are going to be used. You should not let them rest for more than 30-60 min as they will then start to get sticky again.

 

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