4 Ingredient Squid Ink Pasta Recipe By Tasty

Steps:

• Add the shrimp shells to a small pot and cover with water. Bring to a boil and allow to simmer until it has reduced by half. Strain and keep on the heat at a low simmer until ready to use.
• Add the olive oil, fennel, onions, a pinch of salt and crushed red pepper flakes in a saute pan over medium heat. Let the fennel and onions cook until translucent. Then add the tomatoes, garlic, oregano and white wine. Let it reduce until there is about 1/4 cup of liquid left. Then add the squid, shrimp and 1/2 cup of the shrimp stock. Stir in the parsley.
• Cook the fresh squid ink pasta in salted boiling water until tender, but still has a bite. Add the cooked pasta to the saute pan and toss to coat. Garnish the pasta with fennel fronds, a drizzle of olive oil and grated Parmesan.
• Mound the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely is better here). Crack the eggs into the hole and add the egg yolk, olive oil, squid ink and some salt.
• Using a fork, beat the eggs together with the olive oil, squid ink and salt; then begin to incorporate the flour into the egg mixture, being careful not to break the sides of the well or else the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together into a homogeneous mixture, THEN you can start kneading.
• When kneading, it is VERY important to put your body weight into it; get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader, or 10 to 15 minutes for an inexperienced kneader. Put your body weight into it; you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let it rest for at least 20 to 30 minutes. If using immediately, do not refrigerate.
• Roll and cut the pasta into the desired shape.
• How smooth and supple!

Steps:

• Make the pasta: In a large bowl, whisk together the flour and salt, then turn out onto a clean surface and make a large well in the center.
• Add the eggs, egg yolks, olive oil, and squid ink to the well and mix with a fork until combined, slowly incorporating more and more flour into the mixture by moving the fork along the edges of the well. Once almost all of the flour is incorporated, start bringing the dough together with your hands. (The dough should be malleable, but not sticky--add more flour if the dough is sticking too much to your hands or the surface. Alternatively, if it's too dry and tough, whisk another egg with 1 tablespoon of water and use your hand to sprinkle a bit of the mixture over the dough, continuing to do so until the dough is easier to knead.)
• Knead the dough for 7-10 minutes, until smooth and elastic. When you poke the dough, it should spring back. Wrap the dough in plastic wrap and let rest at room temperature for 30-60 minutes, or until it does not spring back when poked.
• On a lightly floured surface, divide into 4 equal portions. Using a pasta roller, laminate and roll out 1 portion of the dough to setting #6. Repeat with the remaining dough.
• Dust the dough sheets with flour and fold each sheet onto itself 4-5 times. With a sharp knife, cut a dough sheet into ¼-inch (6 mm) strips. Unravel and place onto a floured baking sheet. Repeat with the remaining dough sheets.
• Bring a large pot of salted water to a boil. Cook the pasta in the boiling water until al dente, about 4 minutes. Reserve ¼ cup (60 ml) of the cooking water, then drain the pasta and set aside.
• Cook the mussels: Melt the olive oil and butter together in a large pot over medium-high heat. Add the garlic, shallot and salt and cook until the garlic is fragrant and the shallot is translucent, about 5 minutes. Add the wine and olives and cook until the wine is reduced by half, about 5 minutes more. Add the mussels, cover the pot with a lid, and cook until the mussels have opened fully, about 6-8 minutes. Discard any mussels that do not open. Remove the pot from the heat.
• Add the cooked pasta to the pot with the mussels and stir until the pasta is coated in the wine reduction. Add the reserved pasta water a bit at a time until a silky sauce is created.
• Divide the pasta and mussels between 4 plates, garnish with the parsley, and serve warm.
• Enjoy!

Steps:

• Boil some water in a pot. Add a little bit of black salt and add in the squid ink pasta. Boil until the pasta is cooked.
• Chop up some black garlic. In a pan add some vegetable oil and add in the chopped black garlic. Sauté until its cooked.
• Add in the cooked pasta and sauté.
• Add in a tablespoon of black truffle sauce & sprinkle some salt on top. Mix well & serve hot!