Squid-Ink Egg-Yolk Pasta Dough

The liquid phase is 34 g yolk plus 5 g squid ink. Whisk until completely homogeneous before it touches the flour.

The finished dough should be a uniform deep black with no grey marbling, no streaks of concentrated ink and no wet tack.

Roll to the same 0.8-1.0 mm thickness and 2-3 mm width as the yellow dough so both colours cook at exactly the same rate.

Whisk the 5 g squid ink into the 34 g egg yolk until the mixture is completely even and glossy.

Combine the 37 g 00 flour and 3 g semola thoroughly.

Make a well and add the black yolk mixture.

Draw the flour inward gradually and bring the mixture together into a firm dough.

Knead for 8-10 minutes until smooth, elastic and uniformly black. Scrape the bench clean rather than compensating with extra flour.

Wrap tightly with no exposed surface.

Refrigerate for 60 minutes.

Temper for 15-20 minutes before rolling, so the dough bends cleanly without cracking at the edges.

Flatten the dough enough to enter the widest pasta-machine setting.

Pass, fold into thirds and repeat twice at the widest setting to establish a uniform sheet.

Reduce the setting one step at a time until the sheet reaches 0.8-1.0 mm.

Trim only ragged edges. For the lobster dish, weigh 35 g of the rolled dough for the black portion before cutting.

Cut 2-3 mm wide into tagliolini. Dust minimally so the surface remains black rather than grey with flour.