Squid Ink Pasta

Ingredients

275 g Bakers' Magic Gluten free flour

1 tsp salt

~1 tbs Squid ink*

25 g oil (I used Rice Bran Oil)

3 eggs

extra Bakers' Magic Gluten free flour

* The amount used will depend on the colour you want. Start with 1/2 tsp of the squid ink, prepare the dough & then if needed add in more ink.

 

Method

I made the pasta using my Thermomix however a kitchen whiz or device with a blade would also work. The pasta could also be made using an electric mixer with the paddle hook but will take longer (maybe 8 minutes instead of 1).

Thermomix

Put all ingredients into the TM bowl.

Mix for ~30 sec on speed 4.

Take dough out, it will be slightly sticky, wrap in plastic wrap or damp cloth to keep it moist & let it rest for ~20 mins. 

Food Processor

Put all ingredients into the bowl of the food processor.

Mix until it comes together as a dough.

Take dough out, it will be slightly sticky, wrap in plastic wrap or damp cloth to keep it moist & let it rest for ~20 mins. 

Rolling the Dough

It is easier to roll out the dough when it has been kneaded. Prepare a clean work surface, dust it with a little of the extra flour to prevent the dough from sticking & knead until it is pliable.  

Pasta machine Divide the dough into ~ 4 equal sized portions. Take 1 portion & knead it well before putting it through the machine on the widest setting. If the dough tends to crumble when coming out of the machine, knead it a little more & try again. You may need to repeat this process 2 or 3 times before it starts to come out of the machine looking like pasta. If you want the edges to be straight fold the longest sides of the dough over into the middle & fold it again until the folded dough is the same width as the machine. Put this dough through the machine.  Gently guide the dough with your hand when it is coming through the rollers. When you feel comfortable with feeding the dough into the machine and guiding the dough (pasta) out the gap can be decreased. Decrease the gap between the rollers by changing the setting. On my machine I use the 3rd smallest setting.  The thickness of the pasta will depend on how you will cook it. Lasagne sheets need to be slightly thicker than those used for fettuccine.

By hand Put a portion of the dough between two sheets of baking paper and roll out the dough until the required thickness has been achieved. To ensure the pasta is even in thickness follow this tip. Find two pieces of cardboard/metal spacers (roughly the thickness that you want the pasta to be) place them on either side of the dough (I have metal spacers that are 1mm, 2mm & 3mm thick). It is easier to work with the dough when it is between two sheets of baking paper. When rolling out the dough ensure the rolling pin is wide enough to span the dough and part of both pieces of cardboard/metal spacers. My rolling pin is large – 61 cm from handle to handle. Initially when rolling the pin will not rest on the cardboard pieces, however, when the dough is the same thickness as the cardboard/metal spacers it will. At this stage the dough should be all the same thickness. 

To make fettuccine ensure the pasta is dusted with a little of the extra flour, roll it up and cut into slices approximately 6 mm wide.

The fresh pasta will cook quickly in boiling water, ~ 2 minutes.