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手工条纹意大利面:鱿鱼墨水,藏红花和白面团的惊人混合
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Ingredients For the Three Doughs: • White Dough: • 200g all-purpose flour or “00” pasta flour • 90-100 ml warm water (adjust as needed) • 1 tbsp olive oil • Pinch of salt • Squid Ink Dough (Black): • 200g all-purpose flour or “00” pasta flour • 2 large eggs • 1 tbsp squid ink • Pinch of salt • Saffron Dough (Yellow): • 200g all-purpose flour or “00” pasta flour • 2 large eggs • A pinch of saffron threads, soaked in 1 tbsp warm water • Pinch of salt Instructions 1. Make the Doughs: • White Dough: Mix flour and salt in a bowl. Create a well in the center, add warm water and olive oil. Gradually incorporate flour into the liquids until a dough forms. Knead for 5-7 minutes until smooth and elastic. Add more water if too dry. • Black Squid Ink Dough: Mix flour and salt in a bowl. Add eggs and squid ink in the center. Knead until smooth. • Yellow Saffron Dough: Mix flour and salt. Add eggs and saffron-infused water. Knead until vibrant and smooth. • Wrap all three doughs in plastic wrap and let rest for 30 minutes to 1 hour. 2. Roll & Stripe: • Roll each dough into thin sheets. Cut black and yellow doughs into thin strips (about 1/4 inch wide). • Lay the strips over a full sheet of white dough, alternating colors to create stripes. • Lightly press the strips into the white dough, then pass through a pasta machine on a thin setting to seal the stripes. 3. Shape & Cook: • Cut into your favorite shape: fettuccine, pappardelle, or tortelli squares. Cook in boiling salted water for 2-3 minutes, or dry for later use.
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