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Mussina

Squid Ink Pasta

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I am planning to make some squid ink pasta. Does anyone have any tips as far as how much ink to use? Also, any tricks for insuring that it won't turn my guest's teeth black?? (This happened to me in a restaurant -- NOT a good look).

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I just made some over the weekend, for a nice even dark pasta I used 4 little packs (about 1/2 tsp ink each) for about 2 cups of flour. I can check the actual size packs when I get home if you wish. No black teeth that night, looked like this: :biggrin:

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I didn't find that it was much in the way of flavor; more a color/visual thing when you mix it in with the pasta.

Go easy on the amount you put in; like bbq says 2 teaspoons at the most would be enough. It's very potent. Make sure you don't work the dough on a surface that stains easily/permanently and have flour on hand.

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Wouldn't it be easier to first mix the ink with the eggs and then knead it into the dough? That way, you don't have to worry about staining.


PS: I am a guy.

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Does it add much to the flavor?

Doesn't really add much in flavor, a slight change in smell in the uncooked pasta, but thats it. Mixing it into the eggs might help avoid stains.

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Wouldn't it be easier to first mix the ink with the eggs and then knead it into the dough? That way, you don't have to worry about staining.

Eggszactly :wink:


Judy Jones aka "moosnsqrl"

Sharing food with another human being is an intimate act that should not be indulged in lightly.

M.F.K. Fisher

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