Squid Ink Pasta

Squid ink is added directly to pasta dough to produce an intensely black sheet with a faint mineral, oceanic flavour. To create a striped effect, a standard egg dough and a squid ink dough are rolled separately, thin strips cut from each, and the alternating strips laid together before being rolled through the machine once more to fuse them into a single sheet. The result is visually dramatic and structurally sound. The ink does not bleed once laminated. For ravioli or raviolo, the sheet must be thin enough to cook through quickly without bursting a whole egg yolk filling.