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Homemade Squid-Ink Pasta Dough (Black Dough)

This article shows how you can make pitch-black pasta dough without additives.

This unusual recipe gets its black color by mixing in squid-ink (I use it in powder form).

The mixture tastes rather intensely of the sea and suits dishes with fish, crustaceans, or seafood. I Also included an alternative tasteless recipe with activated Charcoal.

At the bottom of this page, you will find a related article showing how I make five different types of pasta with this dough recipe.

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How to Make Pasta Dough with Squid-Ink (Step by Step)

Making black pasta dough with squid-ink is virtually identical to classic pasta dough.

The only difference is that the egg mixture is previously mixed with a small amount of powder to obtain the color.

The basic recipe for black pasta dough with squid-ink (for four people):

Serves 4 to 6 people

  • 11.3 Ounces (320 g) all-purpose flour or Italian flour Tipo 00
  • Two eggs size M (3.5 ounces or 100 g without shells)
  • Two egg yolks size M (1.8 ounces or 50 g without shells)
  • 1. 4 Ounces (40 ml) squid-ink (5 g powder mixed with water)

(find the exact wheat I use under recommended products in the recipe card)

Squid-ink has a slight inherent taste and is only suitable for certain dishes, such as seafood.

However, another recipe for black pasta dough has no flavor at all! I share the ingredients for it in the next section of this article.

To make this pasta dough, you will need the following:

  • A dough scraper (optional)
  • A fork
  • Plastic wrap

It will take about 15 to 20 minutes to make; then, the dough will need to rest for another 30 minutes.

Allow about an hour before you can form the pasta. With a powerful food processor, you can speed up the process considerably.

Step 1: Form a flour well, pour the egg mixture, and slowly work in the flour.

First, I empty the flour onto the work surface and form a well about six inches wide.

Then I add the egg mixture (previously mixed with the squid-ink) to the center of the trough and gradually work in some of the flour from the outer wall with a fork.

If you got the ink in powder form, you can add it to the egg mixture and mix well.

I use roughly 5 grams of squid-ink powder per 500 grams of flour. In the end, the color of the egg mixture will be precisely the same as the pasta dough.

Step 2: Mix all the flour with the egg mixture to create a crumbly dough.

Once a viscous liquid has formed, I incorporate the remaining flour with my dough scraper. To do this, I slide it under the flour base from each side, dump it over the well, and then mix it all together thoroughly, creating a crumbly mass.

Step 3: Knead the dough into a smooth ball for at least 10 minutes, adding a little water or flour if necessary.

Next, knead the crumbly mass with your hands into pasta dough. It may take 10 minutes or more, but it is ready only when the pasta dough has a silky surface and no longer sticks.

There are several kneading techniques, one of which I find particularly compelling:

Apply forward pressure to the dough with the heel of your hand. Pull the dough back with the other hand, rotating it slightly, about 45°. Repeat the process until all the dough crumbs are incorporated.

If the pasta dough is very dry and there is still a lot of flour left on the work surface, you can spray it generously with a small amount of water and continue kneading.

Step 4: Wrap the pasta dough airtight in plastic wrap and let it rest for 30 minutes at room temperature.

Once I finish the dough, I let it rest for another 30 minutes so that the gluten network can fully form and the dough becomes elastic.

To do this, wrap it airtight in plastic wrap and rest it at room temperature away from direct light for at least 30 minutes.

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Alternative for Pasta Dough with Squid-Ink (Activated Charcoal)

The following pasta dough is an original alternative to the squid-ink version.

Activated charcoal is used instead for the black coloring, which is suitable for consumption.

However, I recommend not using this recipe often because although activated charcoal is considered healthy, it also poses dangers if consumed regularly. For more information, read the following article from HealthLine.

Recipe for black pasta dough with activated charcoal

Serves 4 to 6 people

  • 17.6 Ounces (500 g) all-purpose flour or Italian flour Tipo 00
  • 4 M eggs (7 Ounces or 200 g without shell)
  • 2 tsp (0.35 Ounces or 10 g) of activated charcoal

(For product recommendations, check the recipe card at the bottom)

(find the exact wheat I use under recommended products in the recipe card)

How to store Squid-Ink Pasta Dough 

I usually prepare the right amount of pasta dough when I make pasta, as large batches are more challenging to work with.

However, sometimes it is convenient to prepare the pasta dough a little in advance and store it for several hours to days. 

In the following article, I explain how long you can store pasta dough and the best way to keep it:

If you want to prepare large quantities of pasta dough at once, this article is for you:

All information included is applicable to squid-ink pasta dough.

How to make Squid-Ink pasta (5 original shapes)

If you want to know how I made these five pasta shapes with this pasta dough recipe, read the following article:

And here are three more resources that might interest you:

Have fun making colorful pasta!

Squid-Ink Pasta Dough Recipe

Squid-Ink Pasta Dough Recipe

Yield: 4 Servings
Prep Time: 20 minutes
Resting Time: 30 minutes
Total Time: 50 minutes

This unusual pasta dough gets its black color through added squid ink. It tastes relatively intensely of the sea and fits dishes with fish, crustaceans, or seafood. I have also added a neutral-tasting recipe with activated charcoal as an alternative.

Ingredients

For pasta dough with squid-ink

  • 11.3 Ounces (320 g) all-purpose flour or Italian flour Tipo 00
  • Two eggs size M (3.5 ounces or 100 g without shells)
  • Two egg yolks size M (1.8 ounces or 50 g without shells)
  • 1.4 Ounces (40 ml) squid-ink (5 g powder mixed with water)

For an alternative with activated Charcoal

  • 2 tsp (0.35 Ounces or 10 g) of activated charcoal
  • 4 M eggs (7 Ounces or 200 g without shell)
  • 17.6 Ounces (500 g) all-purpose flour or Italian flour Tipo 00

Instructions

  1. Form a flour well, pour the egg mixture, and slowly work in the flour.
  2. Mix all the flour with the egg mixture to create a crumbly dough.
  3. Knead the dough into a smooth ball for at least 10 minutes, adding a little water or flour if necessary.
  4. Wrap the pasta dough airtight in plastic wrap and let it rest for 30 minutes at room temperature.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 3650Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 371mgSodium: 130mgCarbohydrates: 738gFiber: 26gSugar: 3gProtein: 111g

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