{"id":1001,"date":"2022-09-23T00:13:25","date_gmt":"2022-09-22T23:13:25","guid":{"rendered":"https:\/\/blog.thomarite.uk\/?p=1001"},"modified":"2022-09-23T00:13:25","modified_gmt":"2022-09-22T23:13:25","slug":"squid-ink-pasta","status":"publish","type":"post","link":"https:\/\/blog.thomarite.uk\/index.php\/2022\/09\/23\/squid-ink-pasta\/","title":{"rendered":"Squid Ink Pasta"},"content":{"rendered":"\n<p>I had squid ink leftover and while on holidays I saw in a restaurant a dish of squid ink past that looked very good so I decided to try. And this <a href=\"https:\/\/www.youtube.com\/watch?v=rPdln-PUZuE\">video<\/a> looked like a good recipe.<\/p>\n\n\n\n<p>Ingredients for pasta:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>100g 0.0 flour<\/li><li>1 free range egg<\/li><li>1 tbs squid ink for pasta<\/li><\/ul>\n\n\n\n<p>Process for pasta:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>In a crystal bowl, make a heap with the flour and then a hole in the middle where you crack the egg and add the ink<\/li><li>With a fork start mixing the egg with the flour from inside the circle to the outside.<\/li><li>In a work surface, cover it if you can with baking paper, and knead the dough. Keep in mind this can stain your surface kitchen and\/or your hands.<\/li><li>Knead until smooth. Dont add flour. <\/li><li>Cover the dough with film and let it rest for 30 minutes<\/li><li>Rolling the pasta manually is quite hard. Use a rolling spin and flour. Try to flat as much as you can the dough.<\/li><li>Once it is spread enough, with a shark knife try to make spaguetties.<\/li><li>With plenty of flour to avoid to dry out, leave the pasta in a tray.<\/li><\/ul>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"717\" height=\"492\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/09\/image-1.png\" alt=\"\" class=\"wp-image-1003\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/09\/image-1.png 717w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/09\/image-1-300x206.png 300w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><figcaption>Very thick pasta \ud83d\ude41<\/figcaption><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Ingredients for sauce<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 can of tomate sauce<\/li><li>1 onion chopped<\/li><li>1-2 gloves of garlic<\/li><li>drizzle of white wine<\/li><li>2 tbs squid ink<\/li><li>400g frozen squid<\/li><\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>Process for sauce<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>In a hot pan with a gulp of olive oil, cook the onions<\/li><li>Add the minced garlic and cook with onions. Avoid burning them!<\/li><li>Add squid. Cook it through!<\/li><li>Add a splash of wine<\/li><li>Add the tomate sauce and stir<\/li><li>In a pan with boiling water, put the pasta for 90sec.<\/li><li>Add squid ink to the tomate sauce and mix<\/li><li>Add the pasta and a bit of pasta water in the tomate sauce<\/li><li>Mix all well.<\/li><li>Ready to serve!<\/li><\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>To be honest, my pasta was too thick \ud83d\ude41 but it was tasty enough. I dont cook homemade pasta too often so maybe it is one of the reasons. I dont want to buy another machine just for pasta though.<\/p>\n\n\n\n<p>Anyway, it was nice to try!<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"798\" height=\"622\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/09\/image-2.png\" alt=\"\" class=\"wp-image-1004\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/09\/image-2.png 798w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/09\/image-2-300x234.png 300w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/09\/image-2-768x599.png 768w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I had squid ink leftover and while on holidays I saw in a restaurant a dish of squid ink past that looked very good so I decided to try. And this video looked like a good recipe. Ingredients for pasta: 100g 0.0 flour 1 free range egg 1 tbs squid ink for pasta Process for &hellip; <a href=\"https:\/\/blog.thomarite.uk\/index.php\/2022\/09\/23\/squid-ink-pasta\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Squid Ink Pasta&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1001","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/comments?post=1001"}],"version-history":[{"count":1,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1001\/revisions"}],"predecessor-version":[{"id":1005,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1001\/revisions\/1005"}],"wp:attachment":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/media?parent=1001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/categories?post=1001"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/tags?post=1001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}