Squid-Ink Egg-Yolk Pasta Dough
Back to the recipeCooking
Step 1 of 16
Kitchen specification
1 of 16
The liquid phase is 34 g yolk plus 5 g squid ink. Whisk until completely homogeneous before it touches the flour.
Swipe, or use the arrow keys
What you are cooking with
Dough
- 37 g Italian 00 flour, fine, low-ash pasta flour; weigh accurately
- 3 g Fine semola rimacinata, very finely milled
- 34 g Egg yolk, weighed without white
- 5 g Squid ink, smooth and free of membrane or grit