| 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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