Name: Black Pasta
Ingredients: 3 1/2 c Unbleached all-purpose flour, plus 1/2 C; 4 Extra large eggs; 1/2 ts Olive oil; 1 oz Squid ink, available in speciality food shops

Citing Psalm 118:22, Peter said [in Acts 4], “He is the stone which was rejected by you, the builders, but which became the chief corner stone.” So in quoting this prophecy about Jesus, Peter is declaring that the most important piece of God’s revelation to man was rejected by the very people who should have seen Him most clearly and esteemed Him most profoundly! But it was God the Father who saw God the Son rejected by His own people. He saw the Son crucified on a cross, thrown away like a rejected stone on a killing hill called Calvary. And it was God the Father who refused to leave His Son in an old dusty tomb and picked Him up, raised Him from the dead and put Him in the most important place as the corner stone. That is why we read in Philippians 2, “For this reason also, God highly exalted Him, and bestowed on Him the name which is above every name, so that at the name of Jesus every knee will bow, of those who are in heaven and on earth and under the earth, and that every tongue will confess that Jesus Christ is Lord, to the glory of God the Father” (Phil. 2:9-11).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs		New, Text, Import	1	Servings

INGREDIENTS

3 1/2	c	Unbleached all-purpose flour, plus 1/2 C
4		Extra large eggs
1/2	ts	Olive oil
1	oz	Squid ink, available in speciality food shops

INSTRUCTIONS

Make a mound of the flour in the center of a large wooden cutting board.
Make a well in the middle of the flour and add the eggs, oil and squid ink.
Using a fork, beat together the eggs, oil and squid ink and begin to
incorporate the flour starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well shape.
Do not worry that this initial phase looks messy. The dough will come
together when 1/2 of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands
primarily.
Once you have a cohesive mass, remove the dough from the board and scrap up
any left over crusty bits. Lightly flour the board and continue kneading
for 3 more minutes, the dough should be elastic and a little sticky.
Continue to knead for another 3 minutes, remembering to dust your board
when necessary. Wrap the dough in plastic and allow to rest for 30 minutes
at room temperature. Note: do not skip the kneading or resting portion of
this recipe, they are essential for a light pasta.
Yield: 1 pound
Recipe by: Molto Mario MB1D30 Posted to MC-Recipe Digest V1 #631 by Sue
<suechef@sover.net> on Jun 01, 1997

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