Instead of the same old white or whole grain pasta dough, try adding squid ink for a different black color while adding a briny taste to it!
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How To Make Squid Ink Pasta Dough
3 ½ cups AP flour, plus extra for dusting
1 tbsp squid ink
¼ cup olive oil
2-3 tbsp water
Mix the eggs and squid ink in a bowl until well combined. Put the flour and egg mixture in a food processor and turn on. While the machine is running pour the olive oil and water through the spout and blend until the dough comes together in a shaggy ball. Remove from the food processor and dump onto a cutting board dusted with flour.
Knead the dough using the heel of your hand, folding it onto itself over and over until you have a smooth ball. This process will take anywhere from 5-10 minutes.
Form the dough into a disk and let it rest under a towel on the countertop for at least 30 minutes. Alternatively, you can wrap the ball with plastic wrap to use for later. Pasta dough is good for 1 day in the refrigerator.
Cut the dough into 4 equal pieces, roll them into the desired thickness and cut as you wish. This can be done either with a machine or by hand.