Squid ink pasta gets its dramatic black color from melanin—the same pigment that darkens human skin and hair.
Black Pasta Dough
Unleash your culinary creativity with this striking black pasta dough, crafted with the magic of activated charcoal! This unique recipe combines rich flour and eggs to create a stunningly dark base that’s perfect for twirling around your favorite sauces. Get ready to impress at your next dinner party with this eye-catching dish that’s as delicious as it is dramatic!
Prep
30
min
Cook
20
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 4 eggs
🫙Pantry Staples(2)
- 2 cups of double zero flour (250 g)
- 1 tablespoon of olive oil (15 ml)
📦Other(1)
- 1 teaspoon of activated charcoal (5 ml)make sure it’s food-grade / edible
👨🍳 Instructions
- 1
Create a well in the flour and add the eggs and olive oil.
- 2
Mix the dough until supple, then add activated charcoal.
- 3
Incorporate flour a tablespoon at a time until a paste-like texture forms.
- 4
Knead the dough for about 10 minutes until smooth and not sticky.
- 5
Let the dough rest for about 30 minutes, covered with plastic wrap and a little olive oil on top.
- 6
After resting, check if the dough holds its shape.
- 7
Let the pasta dry for about 10 to 15 minutes before cutting.
- 8
Allow the cut pasta to dry for another 20 minutes before cooking.
💡 Pro Tips
- ✓Add activated charcoal at 1-2% of total flour weight to achieve deep black color without compromising gluten development or adding bitter flavors.ingredient1-2% flour weight
- ✓Knead black pasta dough for exactly 10 minutes to develop gluten structure that can support the added charcoal particles without becoming brittle.timing10 minutes
- ✓Rest the dough at 65-70°F for 30 minutes to allow gluten proteins to relax and hydrate fully, preventing tearing when rolling thin sheets.technique65-70°F, 30 minutes
- ✓Oil the dough surface lightly during rest to prevent skin formation, which would create weak spots that crack when the charcoal-darkened dough is rolled.technique
- ✓Dry cut pasta for exactly 20 minutes before cooking so surface moisture evaporates enough to prevent pieces from sticking together in the pot.timing20 minutes
Share this recipe
Prep
30
min
Cook
20
min
Serves
4
people
Level
intermediate
Share this recipe
Squid ink pasta gets its dramatic black color from melanin—the same pigment that darkens human skin and hair.
Black Pasta Dough
Unleash your culinary creativity with this striking black pasta dough, crafted with the magic of activated charcoal! This unique recipe combines rich flour and eggs to create a stunningly dark base that’s perfect for twirling around your favorite sauces. Get ready to impress at your next dinner party with this eye-catching dish that’s as delicious as it is dramatic!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 4 eggs
🫙Pantry Staples(2)
- 2 cups of double zero flour (250 g)
- 1 tablespoon of olive oil (15 ml)
📦Other(1)
- 1 teaspoon of activated charcoal (5 ml)make sure it’s food-grade / edible
👨🍳 Instructions
- 1
Create a well in the flour and add the eggs and olive oil.
- 2
Mix the dough until supple, then add activated charcoal.
- 3
Incorporate flour a tablespoon at a time until a paste-like texture forms.
- 4
Knead the dough for about 10 minutes until smooth and not sticky.
- 5
Let the dough rest for about 30 minutes, covered with plastic wrap and a little olive oil on top.
- 6
After resting, check if the dough holds its shape.
- 7
Let the pasta dry for about 10 to 15 minutes before cutting.
- 8
Allow the cut pasta to dry for another 20 minutes before cooking.
💡 Pro Tips
- ✓Add activated charcoal at 1-2% of total flour weight to achieve deep black color without compromising gluten development or adding bitter flavors.ingredient1-2% flour weight
- ✓Knead black pasta dough for exactly 10 minutes to develop gluten structure that can support the added charcoal particles without becoming brittle.timing10 minutes
- ✓Rest the dough at 65-70°F for 30 minutes to allow gluten proteins to relax and hydrate fully, preventing tearing when rolling thin sheets.technique65-70°F, 30 minutes
- ✓Oil the dough surface lightly during rest to prevent skin formation, which would create weak spots that crack when the charcoal-darkened dough is rolled.technique
- ✓Dry cut pasta for exactly 20 minutes before cooking so surface moisture evaporates enough to prevent pieces from sticking together in the pot.timing20 minutes