Friday, May 20, 2016

Hand-Rolled, Hand-Cut Cuttlefish Ink Pasta for Bizarre Foods


While I don't find using cuttlefish ink that bizarre, the boys decided we should cook with cuttlefish ink for my Bizarre Foods SEM because "other kids might not have ever tried it." Okay. That makes sense.



Ingredients makes 2 to 3 servings
  • 1 C flour (I used a blend with semolina, bread flour, and all-purpose flour)
  • 1 egg
  • water, as needed
  • 2 t cuttlefish ink


Procedure
Spoon the pasta flour blend into a large mixing bowl and make a hollow in the center, like a volcano. Spoon the cuttlefish ink into the crater of the flour volcano.


Use a fork to begin incorporating the flour. Making a whisking motion with your fork, starting in the middle and blending in the flour from the bottom moving upwards. If your dough is too wet, add a small amount of flour; if your dough is too dry and crumbly, add water 1 t at a time. Turn the dough onto a lightly dusted board and knead for 5 minutes until the dough is elastic and smooth.


Roll out as thinly as you can. I found that rolling it into a long rectangle make the most even strips.


Once the pasta dough is as thin as you can get it, starting at one (short) end of the rectangle, roll the dough into a cylinder.

  
With a sharp knife, hand cut the roll into pieces whose width is the width you want for your pasta. I went with wide fettucine; the kids did all different widths. Carefully unroll the strips and you're all set.

To cook: drop the pasta strips into boiling water. They will cook in about 3 minutes.

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