Erwan shows us how to prepare this delicious and rich pasta from scratch. The squid ink adds a deep black color (which may or may not stain your teeth)—top it off with fresh mussels steamed in white wine and you’ve got an amazing seafood feast!
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2 cups 00 flour
2 tbsp olive oil
1 tbsp cold water
1/2 tbsp squid ink
4 pieces of chopped garlic
2 tbsp butter
8 whole mussels
1/3 cup dry white wine
1/3 cup thinly chopped basil
Salt to season
Mix the flour, egg, 1 tbsp of olive oil, water and squid ink. Knead for 10 to 15mins. Roll out into a think sheet and cut.
Fry the garlic with the remaining oil and butter. Throw in the mussels and wine and wait until the mussels open.
Cook the noodles for about 5mins in some salted water.
Quickly let the noodles drip and transfer them to the mussel pan. Toss. Add in the basil.
Season with salt and pepper.
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