Squid Ink Pasta Dough, Mateo Zielonka

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"This inky dough carries a strong flavour of the sea; the taste is more noticeable than in either the spinach or beetroot (beet) pasta, which don’t really taste of the vegetables at all. I usually pair this with fish-based pastas, such as prawn cappelletti or crab taglierini. Try making striped pasta with squid ink pasta and rich egg dough – it’s a lot of fun and creates a dramatic contrast on the plate. You can buy squid ink at a good fishmonger’s, at a supermarket fish counter or at specialist online grocery stores."

This recipe is from The Pasta Man by Mateo Zielonka (Quadrille, £15) Photography: India Hobson

Ingredients for squid ink pasta dough

2 eggs, plus 2 egg yolks
40g squid ink
320g Italian 00 flour

How to make fresh squid ink pasta dough

Mix together the eggs, egg yolks and squid ink in a small bowl, making sure the whole mixture becomes black – you shouldn’t see any streaks of yellow or orange yolk at all.
Place the flour on a clean work surface or board and pile it into a mound. Make a well in the centre and pour the egg and ink mixture into it. Using a fork, start mixing the dough, drawing in a little bit of flour at a time.
When everything starts to come together, use your hands to knead the dough for 8–10 minutes until smooth. Use the heel of one hand to push the dough away from you, and use your other hand to turn it 90 degrees after each knead – you will soon develop a lovely rhythm.
When the dough is smooth, form it into a flat disc (this will be much easier to roll out later). Wrap it tightly in clingfilm (plastic wrap) and place in the fridge for at least 30 minutes, or ideally overnight. This allows the dough to rest and makes it easier to roll out and shape.

If using a food processor

Make the egg and ink mixture as above.
Place the flour in the processor bowl and secure the lid. Start the machine, then pour the egg and ink mixture into the funnel.
Mix for 30 seconds, until the dough has the consistency of fine breadcrumbs.
Tip onto a board or into a bowl, and use your hands to bring the mixture together to form a neat disc.
Wrap the dough in clingfilm (plastic wrap) and rest in the fridge for a minimum of 30 minutes, or ideally overnight.