Pasta nero
Find nero di seppio in your local Italian store or fish market and make this intensely savory pasta.
Tools
Ingredients
Serving
200 g
flour
200 g
semolina
1/2 tsp
salt
4
eggs
1
egg yolk
8 g
nero di seppia (culinary squid ink)
Step by step
Put the flour, semolina and salt in the bowl of a stand mixer fitted with the Paddle Attachment. Mix on speed 2 until combined.
Add the eggs, egg yolk and nero di seppia to the bowl. Change the Paddle Attachment for the Dough Hook. Put on speed 2 and knead until a smooth dough forms. Cover with cling film and let rest in the fridge for 30 minutes.
Attach the KitchenAid Pasta Roller attachment to the stand mixer. Set the adjustment knob to 1. Divide the dough into 8 pieces and flatten each piece. Turn the mixer to speed 2 and feed flattened dough through rollers to knead. Lightly dust dough sheets with flour. Attach the Spaghetti Cutter attachment and feed the dough sheets to cut the noodles.
Cook the fresh pasta for 5 minutes in heavily salted boiling water.