1. Pour the flour into a mixer fitted with a dough hook. Reserve a small amount of flour for later use. Add the squid ink and mix on a low speed. 00:35
2. Add the water, one tablespoon at a time. Be careful not to add too much. Pause the mixer after the dough begins to take on a shaggy appearance. Touch the dough to see if it needs more moisture, adding more water as necessary. Continue mixing until the dough forms into a ball. 01:17
3. Remove the dough from the bowl and knead by hand for 10 to 15 minutes. Wrap the dough with plastic wrap and allow it to rest for 12 to 24 hours. 03:00
4. Remove the dough from the refrigerator and allow it to rest at room temperature for 30 minutes. Unwrap the dough and set the plastic wrap aside, as it will be used later to re-wrap the dough. 04:49
5. Cut the dough in half and wrap one half in plastic. Set this half aside. Using a rolling pin, roll out the other half until it is a half-inch thick. Begin to feed the dough through the machine, starting on the largest setting, and adding small amounts of flour as needed to prevent stickiness. Dust minimally – just enough to coat the surface of the dough. After each roll through, make a tri-fold with the dough and roll it out slightly with a rolling pin. Continue this process until reaching the desired thinness. 05:04
6. Slice the dough sheets into shorter, more manageable pieces. Use a damp towel to cover any dough that isn’t being used to prevent it from drying out. Shape as desired. To cook, simply boil for three to four minutes in salted water. 09:17
7. To make garganelli: Lightly flour the surface of the dough. Use a pizza cutter to slice the dough into small, uniform squares. Starting with one corner, wrap a square of dough around the garganelli wand. Press the wand on to the top of the board and roll it to the bottom. Repeat this process until the desired amount of pasta is made. Leave the garganelli out at room temperature until the pieces are dry. 09:31
8. To make corzetti: Lightly flour the surface of the dough. Use the bottom of a corzetti stamp to cut out circular pieces of dough. Press a dough circle between the two imprinted halves of the stamp, applying firm pressure to each piece. Repeat this process until the desired amount of pasta is made. 10:58
What You'll Need
- Stand mixer
- Dough hook
- Chef's knife
- Cutting board
- Plastic wrap
- Rolling pin
- Pasta machine
- Pizza Cutter
- Garganelli board
- 00 flour (3 cups, plus extra for dusting)
- Salt (1 teaspoon)
- Squid Ink (1 tablespoon)
- Water to moisten
00 flour or "double zero" flour refers to a powder-fine grind, not the protein content. It is most often used in Italian recipes such as pizza dough and pasta. This superfine flour yields a stretchy dough, bubbly pockets, and a great chew. If unavailable, all-purpose flour will work as well.
Squid ink adds a rich black color and slightly oceanic flavor to anything it is added to. It can be purchased at most seafood suppliers or ordered online. A little bit goes a long way, so use in moderation.
Squid ink can often be very thick. Chef Bruce recommends adding a bit of water to loosen it up, as this will make it easier to incorporate into the flour.
Kneading the dough encourages the production of gluten, which is what gives pasta its structure and ‘bite’.
Storing the pasta dough in the fridge allows time for the moisture to completely absorb into the flour, and allows the dough to relax. Dough that hasn't had the chance to rest will be difficult to roll out, and likely won't maintain its shape.