4 large eggs
\n2 tbsp squid ink paste (fresh or bottled)
\n1\/2 tsp salt
\n3&1\/2-4 cups AP flour (Italian 00 flour is highly recommended)<\/p>\n
10 tbsp olive oil
\n4 tbsp garlic (minced)
\n1 tsp chilli flakes
\n1\/2 tsp salt
\n1\/4 tsp ground black pepper
\n2 tbsp fresh parsley (chopped)
\n1 cup cherry tomatoes (halved)<\/p>\n
Add eggs, salt & squid ink in a blender, mix on low speed for 10 secs & set aside.
\nAdd flour in the bowl of a stand mixer fitted with a dough hook, add egg mixture & knead on low speed for 4 mins or until dough comes together (if too dry, add 1 tsp or 2 of water or if still sticky, add some flour)
\nOn a generously floured work surface, press dough into a ball, cling wrap tightly & allow to rest at room temp for 1 hr.
\nCut dough ball into 4, flatten to abt 1 cm thick & feed dough through rollers.
\nDust of excess flour, fold rolled dough into thirds, keeping width to abt 10 cm.
\nLightly dust with more flour as needed, repeat rolling & folding process once or twice more until dough is smooth.
\nStart increasing roller settings until desired thinness is achieved (I stopped at 7)
\nLightly flour rolled strip of dough, attach desired cutting attachments, feed dough through cutter, dust with flour to coat & gather into loose bundles.
\nCook in a pot of boiling salted water for 3 mins or until al dente & drain.
\nTo make the sauce, heat oil in a large pan, add garlic, saut\u00e9 for 1 min, add the rest of the ingredients, saut\u00e9 for 1 min.
\nRemove from heat, add pasta & mix well & taste to adjust seasoning.
\nTransfer onto individual serving plates, garnish as desired & serve with cooked seafood of choice.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients for Handmade Squid Ink Pasta 4 large eggs 2 tbsp squid ink paste (fresh or bottled) 1\/2 tsp salt 3&1\/2-4 cups AP flour (Italian 00 flour is highly recommended) Sauce 10 tbsp olive oil 4 tbsp garlic (minced) 1 tsp chilli flakes 1\/2 tsp salt 1\/4 tsp ground black pepper 2 tbsp fresh parsley…<\/span><\/p>\n","protected":false},"author":2,"featured_media":5172,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[7,52,74],"tags":[],"class_list":["post-5171","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","category-pasta","category-squid-cuttlefish"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=5171"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5171\/revisions"}],"predecessor-version":[{"id":5220,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5171\/revisions\/5220"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/5172"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=5171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=5171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=5171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}