Create a stunning effect by combining black squid ink pasta and plain pasta dough, with Mateo Zielonka's signature method for stripy pasta. Find the recipe for each pasta dough linked below to get started.
This recipe is from The Pasta Man by Mateo Zielonka (Quadrille, £15) Photography: India Hobson
How to make stripy pasta dough
- Cut roughly one quarter from your disc of classic or rich egg dough, then flatten it a little and guide it twice through the widest setting on your pasta machine (0 on mine).
- Move to the next widest setting, then take the dough through twice. Fold the dough in half from end to end, flatten it slightly and roll through the machine twice again on the widest setting, then guide the dough twice through each subsequent setting. For filled pasta such as ravioli, tortellini or cappelletti, you want a fine, pliable dough, so stop rolling on setting 8.
- Lay out the pasta on a work surface or table. Cover with a damp dish towel or clingfilm (plastic wrap). Repeat the above process with a quarter of the coloured dough.
- Lay the coloured sheet flat on the table and, using a sharp knife, cut strips of around 1cm wide across the width of the dough. I use a metal ruler to keep the strips straight.
- Now arrange the coloured strips across the width of the egg dough sheet, laying them 1cmapart for nice, even stripes, or play around with alternate thick or thin stripes, diagonals or chequerboard patterns. Some of the coloured strips may overhang the edges of the sheet of egg dough, so trim to tidy up.
- Using a rolling pin, roll gently over the whole sheet to connect the coloured stripes to the egg dough sheet beneath.
- Finally, guide the dough through the pasta machine again on setting 8. This will give you the finished, striped sheet of dough.