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Homemade Cuttlefish Ink Pasta


  • 4 large eggs (maybe you will need one more egg yolk)
  • 1 tbsp cuttlefish ink
  • 2 1/4 to 2 1/2 cups 00 flour
  • 1 cup fine semola flour or fine semolina


  • Place eggs and cuttlefish ink in a blender and mix on low speed for a second or two until uniformly colored. This ensures the color is distributed evenly and you don’t end up with a streaky dough.
  • Combine 00 flour and semolina in the bowl of a stand mixer fitted. Add the egg mixture and knead on low speed for 3-4 minutes or until dough, while it might appear crumbly, will stick together when squeezed. If your dough seems particularly, add a teaspoon or two of water until dough just comes together. At this point I have added the extra egg yolk. 
  • Wrap tightly in plastic wrap and allow to rest at cool room temperature for an hour, or in the fridge for longer. If you rest your dough in the fridge allow it to come to room temperature before rolling, it will need around 30 minutes. 
  • Cut the dough into 4 equal pieces and let's start its trasnformation, by using a pasta cutter or a sharp knife. 
  • By using a sharp knife: Dust a clean surface with some flour and by using a rolling pin make very thin sheets of dough. Try not to make the edges thicker, the sheet has to be equally thin. To give some shape to the pasta use a very sharp knife. Cut the sheets of pasta in many ways without any particular shape. Strips, noodles, or fold the sheet over and cut to make rounds to form tagliatelle. 
  • By using the pasta maker: Using your hand, press and flatten one piece of dough in order to be able to come through the rollers. Dust the rollers with some flour and feed the dough through the rollers. Dust of excess flour and then fold the rolled dough into thirds. Lightly dust with more flour as needed, then feed the dough through again. Repeat this rolling and folding process once or twice more until the dough is smooth. Once smooth, stop folding, and start increasing the roller settings one notch at a time until the desired thinness is achieved. For fettuccine noodles, I recommend going up to 6 or 7. Feed the piece of dough into the fettuccine cutter.
  • You can boil pasta immediately in salted water for 2-3 minutes or keep them in the refrigerator for one day. If you leave them in the fridge, sprinkle them with semolina to keep them from sticking together.