Be ready to cook beautiful and delicious pasta. It is fun to make black and white pasta from its core, which certainly raises the stakes in your kitchen skills. This pasta is an eye-catcher for impressing dinner guests or as an addition for making things different in the recipes that you love to use.
Now, you will know all the ins and outs of making black and white pasta: ingredients, instructions, and a few ideas for achieving that wonderful marbled effect.
Why Make Black and White Pasta?
The advantages of making black and white pasta at home are many. It's always fresher, better tasting than when you buy in the store, you control what goes into it—the ingredients—and can easily accommodate personal dietary requirements, and aesthetically, this is one of those dishes that's truly spectacular-looking on the plate, especially when paired with seafood or rich sauces.
Ingredients for Black and White Pasta
For the black pasta dough:
-
1 cup all-purpose flour
-
1 large egg
-
1 tablespoon squid ink (for that rich black colour)
And for the white pasta dough,
-
1 cup all-purpose flour
-
1 large egg
Note: White and black pasta can easily be made gluten-free by substituting the all-purpose flour with a gluten-free flour mix.
Step-by-Step Instructions to make Black and White Pasta
-
Prepare the Black Dough:
-
Mix all the ingredients in a bowl: 1 cup flour, squid ink, and egg.
-
You have to knead the dough into a firm lump on a floured surface for about 8-10 minutes until the dough is silky, elastic, and opaque.
-
Cover and allow it to rest for 30 minutes.
-
Roll out white dough:
-
In a separate mixing bowl, combine 1 cup of flour along with the remaining egg.
-
Work the mixture into a dough, then knead on a floured surface for 8 to 10 minutes.
-
After wrapping, leave the dough to rest for 30 minutes.
-
Roll out the dough
-
Roll out black dough and white dough separately, either using a pasta roller or rolling pin. Make an effort to roll them into uniformly thin sheets.
-
The dough should be rolled out and cut into strips.
-
Combine for a marbled effect
-
Assemble the black and white strips side-by-side and press them gently together. Feed them through the pasta roller to join them together.
-
Cut and shape the pasta
-
Choose your pasta shape! For fettuccine, cut the dough thinly across the width. For tagliatelle or pappardelle, make wider cuts.
-
Boil the pasta.
-
In a large pot with salted water, bring to a boil. Cook pasta for 2-3 minutes or until al dente.
Black and White Pasta Serving Suggestions
Black and white pasta goes very well with most sauces. A few common ones can be:
-
Alfredo sauce: The rich texture wonderfully contrasts with the pasta colour.
-
Seafood sauce: scallops, shrimp, and squid with black and white pasta are just great.
-
Olive oil and garlic: This is it. Really simple: drizzle some olive oil, heap on lots of fresh garlic, and Parmesan cheese.
Tips to Perfect Black and White Pasta
-
Handle the squid ink carefully: It can stain! Use gloves if needed.
-
Use a pasta roller for the best results, ensuring even thickness.
-
Do not overcook: Fresh pasta cooks faster than dried pasta, so keep an eye on it.
FAQs
1. How long does homemade black and white pasta last?
You may keep fresh black and white pasta in the fridge for up to two days. For longer storage, you can freeze it for up to 1 month; just make sure to dust it with flour and lay it flat or shape it before freezing.
2. Does black and white pasta contain gluten?
Not in and of itself, but readily substitutable with a gluten-free flour mix.
3. What saucy options do well with black and white pasta?
Popular ones include Alfredo, seafood, and olive oil with garlic, and each accompanies the flavour and look of pasta very well.
4. Do you have a vegan black and white pasta recipe?
Yes, substitute this with a vegan egg substitute like aquafaba or flaxseed paste.
5. Where can I find squid ink for black and white pasta?
Squid ink is found at specialty food stores, seafood markets, or online retailers.
