Squid Ink Dough

A dramatic jet-black dough with a briny, mineral-like taste of the ocean. As Marc Vetri puts it: 'You want black dough? You got it.' The ink produces a striking color that pairs perfectly with seafood sauces, and the subtle saline flavor of the squid ink complements ingredients like uni, crab, and shellfish beautifully.

Ingredients

• 225g finely ground semolina flour (about 1 1/2 cups)
• 75g 00 flour or all-purpose flour (about 1/2 cup)
• 3 large eggs
• 2 tablespoons squid ink (about 28g; available jarred or from your fishmonger)
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fine sea salt

Method

1. Combine the semolina flour and 00 flour on a clean work surface and form a well in the center.
2. Crack the eggs into the well and add the squid ink, olive oil, and salt. The ink will be very dark — handle it carefully as it stains everything (though the stains are not permanent on most surfaces).
3. Using a fork, beat the eggs and ink together until uniformly black, then gradually draw in flour from the inner walls of the well.
4. When the dough becomes too thick for a fork, bring it together with your hands. Knead for 8 to 10 minutes until the dough is smooth, elastic, and uniformly jet-black.
5. Wrap tightly in plastic wrap and rest for at least 30 minutes at room temperature.
6. Roll out using a pasta machine, starting on the widest setting and working down to your desired thickness. Cut into linguine, spaghetti, or other shapes as desired.

Tips

• Squid ink stains everything it touches — wear gloves if you prefer, and protect your work surface. The stains wash out with soap and water but can be stubborn on porous surfaces.
• Vetri uses semolina as the primary flour in his squid ink dough, which gives the pasta a sturdier bite that works well with the robust seafood sauces this pasta is typically served with.
• The amount of ink can be adjusted — more ink gives a deeper black and stronger briny flavor. Start with 2 tablespoons and adjust to taste.
• Squid ink is available in small jars or packets at specialty food stores, online, or from a fishmonger who cleans whole squid.
• This dough pairs exceptionally well with uni, crab, clams, mussels, and other shellfish.

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