I wanted to make something very *elegant* for my birthday party. What can be more dramatic than lobster mac and cheese made with black pasta noodles? I have to be honest that the flavor doesn’t change that much, but hey you eat with your eyes right?
This is basically the full-batch (600 gram) Semolina pasta recipe, but with squids ink added. And where might you find squid’s ink? Amazon of course! There are a couple of little tricks.
The squids ink comes like this, I use two packets for the full batch.
Mix the squids ink in with the liquid. It’s going to want to stay in lumps, so either immersion blend it or put it in a bullet blender to break up the clumps. I found that not doing this results in lighter grey pasta with black specs. No bueno!
Add the flour mixture, and start mixing. The dough should look like this. I found I did have to add about 4 tablespoons extra water to make the correct texture. This is when you pinch the dough together in your fingers it holds together. If you start to extrude your pasta and it looks too dry, (or cracking, etc) no worries just throw that back in the bowl, add more water, and re-mix. There can be a lot of difference in the level of moisture in any given flour but over time you get a feel for what the dough is supposed to look like.
After extruded. Now just cook in boiling water for 3 to 4 minutes until done to your liking. I usually don’t salt the water because I’m using other things to salt the dish (like lobster or chicken base) and I want to add flavor and umami along with the overall sodium content.
Now make some wonderful things. Like this Scallop and shrimp scampi.