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This pasta smells kinda weird but the taste is just nicceeeee 🐙🍝👌 Recipe is by Binging with Babish, love his channel! Recipe: -250g Flour -3 Eggs -1 tbsp Black Squid Ink (Amazon) Sauce: -2 tbsp olive oil -3 tbsp tomato puree -1/2 shallot -1 garlic cloves -60ml dry white wine -2 tbsp Black Squid Ink -red pepper flakes (optional) 1. For the pasta dough, pour the flour onto the work surface like a mountain. Make a well in it, add the eggs and black squid ink. Gently mix with a fork. 2. Knead everything well until a smooth dough is formed (you can also use a bowl in a stand mixer for that), at least 10-12 minutes. If the dough is too hard add 1 tbsp water. Wrap in plastic wrap and leave to rest in a cool place for about 30 minutes. 3. Dust the dough with flour, roll it out a bit, and pass it through the stand mixer roller on its widest setting. Laminate the dough by folding into thirds, then putting it through the roller again for 3-5 times, adding flour as necessary until the right consistency is achieved. Start rolling thinner and thinner until it is at the second to thinnest setting. Attach spaghetti cutter and roll through, lifting the pasta away. Place on a baking sheet that’s covered in flour. Cover in plastic wrap and place in fridge until it’s ready to be cooked. (this works without a stand mixer, roll out and and fold the dough very thinly on a floured work surface. Cut with a sharp knife into thin pasta) 4. In a pan add olive oil until its shimmering, finely minced shallots and saute for 1 minute. Then add crushed garlic and optional red pepper flakes. Cook for 1 minute and add the white wine. Add the tomato puree and simmer for 3-5 minutes. 5. Cook the pasta immediately, because fresh pasta only takes 1-2 minutes. Add 2 more tbsp of black squid ink into the sauce. When the paste is ready add it into the sauce with a few tablespoons of the pasta cooking water. Mix and toss the pasta to make it nice and creamy. Use salt as needed.
