Baker: Sophie Carey

Prep time: 30 minutes
Bake time: N/A
Flours used: Matthews Italian Tipo 00


  1. Weigh your flour for the white dough and tip it onto a clean counter top. Make a well in the centre, and add your water
  2. Use a fork to slowly bring in the flour until it becomes too thick for a fork to stir
  3. Knead the dough by hand for 5 minutes, or until smooth and silky. Wrap in cling film and set aside for 15 minutes
  4. Repeat this process with the ingredients for the black dough - just make sure to add your squid or cuttlefish ink to the well in the centre along with the water
  5. Use a pasta machine or pasta roller mixer attachment to roll out the white dough to a thickness of 3mm, set aside while you do the same with the black dough
  6. Once the black dough is rolled to the same thickness, run it through a tagliatelle cutter to create even strips of black pasta
  7. Use a pastry brush to slightly dampen the surface of your white pasta dough and evenly space the black strips across your white dough to make stripes - don’t use too much water or it may stick to your roller, you need just enough to stick the stripes down
  8. Trim the edges and run the whole sheet through your pasta roller again, starting at the widest setting. Reduce the thickness until you have achieved your desired result
  9. This sheet can be used as lasagne, or can be cut into various shapes like farfalle, or can be filled to make ravioli. Boil in salted water before tossing with your favourite sauce to serve!

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