Italian Pasta Recipes - Black Pasta (Pasta Nera) Recipe

Ingredients

• 450 g/1lb/4 cups plain (all-purpose) flour

• 1.5 ml/1/4 tsp salt

• 4 eggs, beaten

• 15 ml/1 tbsp cuttlefish ink

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Method:

1. Sift the flour and salt in a bowl and blend in the eggs and cuttlefish ink. Knead very thoroughly until smooth.

2. Cover the bowl with a cloth and leave to rest for 30 minutes. Roll out the dough thinly and cut into strips for noodles, or wider strips for lasagne.

3. Hang up to dry or lay a clean cloth over the back of a chair and put the strips of pasta over this.

4. The pasta can be stored in an airtight container in the fridge for several days.

5. Cook in plenty of boiling, salted water for 3-5 minutes, depending on thickness until just tender but still with some texture. Drain and use as required.