Black Dough

1. 1

   Put the flour in the bowl of a standing mixer fitted with the paddle attachment and begin to run the machine at low speed.

2. 2

   With the motor running, gradually add the egg yolks and the squid ink, mixing until the dough comes together.

3. 3

   Turn off the mixer, remove the paddle attachment, and replace it with the dough hook.

4. 4

   Scrape down the sides of the bowl and beat the dough with the dough hook on medium speed until it forms a ball, about 5 minutes.

5. 5

   Dust a flat work surface with flour.

6. 6

   Turn the dough out onto the dusted surface and gently knead it for 20 to 25 minutes, until the ball begins to feel elastic and the surface of the dough feels smooth and silky.

7. 7

   Wrap the dough in plastic wrap and refrigerate to rest for at least 45 minutes and up to overnight before sheeting it (any longer and the dough will discolor).

No nutritional information available.

No additional tips available.