Squid Ink Dough
Step 1: Dough
Mix the flour, olive oil and squid ink, then add the eggs one by one. When the dough begins to be relatively supple, place it on a marble surface and knead with the heel of the hand to make it smooth and even. Roll it into a ball, wrap in plastic and refrigerate for 2 hours. The dough is ready to be used.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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