Try making this homemade squid ink pasta with Multo! Pair this up with seafood and tomatoes for a little touch of vibrant colors.
Ingredients
10.5 OZ / 300 G 00 pasta flour
3 EA large eggs
1 TBSP olive oil
1 TSP sea salt
2 TBSP squid ink
Directions
Crack the eggs in a bowl and beat them well with the squid ink.
Add the flour, salt and olive oil to the mixing bowl. Insert the lid with the measuring cup removed, then knead for 1 minute. While kneading, slowly pour the egg through the hole on the lid till fully combined.
Remove the pasta from the mixing bowl. Knead by hand for 20 seconds to make sure that the pasta has the right consistency. It should be like a firm bread dough. Shape into a ball, then allow to rest for 30 minutes in the fridge.
Take the pasta from the fridge and roll it out thinly into a long strip. Alternatively, use a pasta machine for this. Use extra flour to avoid the pasta from sticking.
Enjoy your pasta! The pasta can be portioned and stored for up to 2 days in the fridge or frozen in blocks before rolling.
