*  Exported from  MasterCook  *
                                Black Pasta
 Recipe By     : Molto Mario MB1D30
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/2  Cups          unbleached all-purpose flour -- plus 1/2 C
    4                    extra large eggs
      1/2  Teaspoon      olive oil
    1      Ounce         squid ink
                         available in speciality food shops
 Make a mound of the flour in the center of a large wooden cutting board.
 Make a well in the middle of the flour and add the eggs, oil and squid ink.
 Using a fork, beat together the eggs, oil and squid ink and begin to
 incorporate the flour starting with the inner rim of the well.
 As you expand the well, keep pushing the flour up to retain the well shape.
 Do not worry that this initial phase looks messy. The dough will come
 together when 1/2 of the flour is incorporated.
 Start kneading the dough with both hands, using the palms of your hands
 Once you have a cohesive mass, remove the dough from the board and scrap up
 any left over crusty bits. Lightly flour the board and continue kneading
 for 3 more minutes, the dough should be elastic and a little sticky.
 Continue to knead for another 3 minutes, remembering to dust your board
 when necessary. Wrap the dough in plastic and allow to rest for 30 minutes
 at room temperature. Note: do not skip the kneading or resting portion of
 this recipe, they are essential for a light pasta.
 Yield: 1 pound
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