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Epicurious

Egg Pasta

This is the master recipe for egg pasta to accompany three dishes in the book: Squid-Ink Pasta with Crabmeat-Stuffed Squid (page 124), Fresh Egg Pasta with Seared Lamb (page 109), and Fresh Egg Pasta with Pork Loin (page 128). Adding squid ink to this recipe turns the pasta almost black and makes a dramatic presentation. It adds a subtle ocean flavor to a dish that’s absolutely sublime. I first started preparing squid-ink pasta at Ambria Restaurant, the legendary Chicago fine dining restaurant where I cooked for nine years.

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