{"id":1040,"date":"2012-01-28T13:49:54","date_gmt":"2012-01-28T17:49:54","guid":{"rendered":"https:\/\/timmydick.com\/?page_id=1040"},"modified":"2021-09-24T18:31:08","modified_gmt":"2021-09-24T22:31:08","slug":"squid-ink-pasta-with-truffle-butter","status":"publish","type":"page","link":"https:\/\/tjrecipes.com\/flour-power\/pasta\/squid-ink-pasta-with-truffle-butter\/","title":{"rendered":"Squid Ink Pasta with Truffle Butter"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;185459&#8243;][vc_column width=&#8221;1\/4&#8243;][vc_single_image media=&#8221;1041&#8243; media_lightbox=&#8221;yes&#8221; media_width_percent=&#8221;100&#8243; shadow=&#8221;yes&#8221; shadow_weight=&#8221;xl&#8221; lbox_dir=&#8221;vertical&#8221; lbox_connected=&#8221;yes&#8221; uncode_shortcode_id=&#8221;944773&#8243;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text]<\/p>\n<blockquote>\n<ul>\n<li>2 cups unbleached all-purpose flour<\/li>\n<li>2 large eggs<\/li>\n<li>2 large egg yolks<\/li>\n<li>up to 1 tablespoon water, if necessary<\/li>\n<li>1\/2 tsp squid ink<\/li>\n<\/ul>\n<p><em>Instructions<\/em><\/p>\n<p>On a clean work surface, mound flour and form a well in the center. Add egg and egg yolk to the well. Using a fork, gently break up yolks and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then knead for 10 minutes. Wrap dough tightly in plastic and let rest for 30 minutes.<\/p>\n<p>Divide dough in half and add squid ink to one portion and continue mixing and kneading until it is fully incorporated.<\/p>\n<p>Start with the white dough. Cover squid ink dough with plastic wrap. Flatten dough piece so that it will fit through the rollers of a pasta machine.<\/p>\n<p>Set rollers of pasta machine at the widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it is smooth and the width of the machine.<\/p>\n<p>Roll pasta through machine, decreasing the setting, one notch at a time (do not fold or turn pasta), until pasta sheet is scant 1\/16 inch thick.<\/p>\n<p>Cut sheet in half widthwise; dust both sides of sheets with flour. Layer sheets between floured pieces of parchment or wax paper. Cover with paper and repeat with remaining dough.<\/p>\n<p>With the short end of 1 pasta sheet facing you, loosely fold up sheet, folding sheet over two or three times from short ends toward the center. With a large chefs knife, cut folded sheet into ribbons, a scant 1\/4 inch wide. Unroll strips and lightly dust with flour; spread on a lightly floured baking sheet.<\/p>\n<p>Repeat with squid ink dough.<\/p>\n<p>To cook the tagliatelle, bring a large pot of salted water to a boil. Add pasta and cook until tender, about 3 minutes. Drain pasta, transfer to a large serving bowl and toss with sauce.<\/p>\n<p>The sauce was purchased Truffle Butter, parsley, and grated cheese.<\/p>\n<p>&nbsp;<\/p><\/blockquote>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/4&#8243;][vc_accordion][vc_accordion_tab gutter_size=&#8221;2&#8243; column_padding=&#8221;2&#8243; title=&#8221;Pasta&#8221; tab_id=&#8221;1632350350-1-4243b-134a&#8221;][vc_column_text uncode_shortcode_id=&#8221;183766&#8243;]\n<!-- Page-list plugin v.5.9 wordpress.org\/plugins\/page-list\/ -->\n<ul class=\"page-list \">\n<li class=\"page_item page-item-1094\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/corzetti-with-pesto-and-green-beans\/\">Corzetti with Pesto and Green Beans<\/a><\/li>\n<li class=\"page_item page-item-1064\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/fettuccine-with-pesto\/\">Fettuccine with Pesto<\/a><\/li>\n<li class=\"page_item page-item-1037\"><a 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[&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":1041,"parent":30,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1040","page","type-page","status-publish","has-post-thumbnail","hentry","category-pasta"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Squid Ink Pasta with Truffle Butter - Flour Power<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/squid-ink-pasta-with-truffle-butter\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Squid Ink Pasta with Truffle Butter - Flour Power\" \/>\n<meta property=\"og:description\" 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lbox_connected=\"yes\" uncode_shortcode_id=\"160153\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text] Squid Ink Pasta \u00a0 1 cup unbleached all-purpose flour 1 large egg 1 large egg yolk 1\/8 teaspoon squid ink up to 1 teaspoon water, if necessary Instructions On a clean\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pasta\/"},"img":{"alt_text":"Squid Ink and Shrimp","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/squid.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/squid.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/squid.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/squid.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/squid.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":1043,"url":"https:\/\/tjrecipes.com\/flour-power\/pasta\/fresh-summer-pasta\/","url_meta":{"origin":1040,"position":1},"title":"Fresh Summer Pasta","author":"Tim Dineen","date":"July 24, 2011","format":false,"excerpt":"[vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"185459\"][vc_column width=\"1\/4\"][vc_single_image media=\"1044\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"202959\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text] The Sauce olive oil cherry tomatoes bell peppers roasted red and yellow peppers asparagus garlic sun-dried tomatoes fresh basil parmesan cheese salt and pepper, to taste Cut asparagus and quickly blanche.\u00a0\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pasta\/"},"img":{"alt_text":"Fresh Summer Pasta","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasta-3.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasta-3.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasta-3.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasta-3.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasta-3.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":411,"url":"https:\/\/tjrecipes.com\/flour-power\/pasta\/tagliatelle-fresche\/","url_meta":{"origin":1040,"position":2},"title":"Tagliatelle Fresche","author":"Tim Dineen","date":"September 15, 2011","format":false,"excerpt":"[vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"185459\"][vc_column width=\"1\/4\"][vc_single_image media=\"412\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"814505\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text]Ingredients 1 cup unbleached all-purpose flour 1 large egg 1 large egg yolk Coarse sea salt Instructions On a clean work surface, mound flour and form a well in the center. Add\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pasta\/"},"img":{"alt_text":"Tagliatelle Fresche","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/tagliatelle.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/tagliatelle.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/tagliatelle.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/tagliatelle.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/tagliatelle.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":1117,"url":"https:\/\/tjrecipes.com\/flour-power\/pasta\/tagliatelle-al-burro-al-tartufo\/","url_meta":{"origin":1040,"position":3},"title":"Tagliatelle al Burro al Tartufo","author":"Tim Dineen","date":"December 6, 2010","format":false,"excerpt":"[vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"185459\"][vc_column width=\"1\/4\"][vc_single_image media=\"1118\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"141776\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text] Tagliatelle Fresche Ingredients 2 cups unbleached all-purpose flour 2 large eggs 2 large egg yolks Coarse sea salt Instructions On a clean work surface, mound flour and form a well in\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pasta\/"},"img":{"alt_text":"Tagliatelle al Burro al Tartufo","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-2.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-2.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-2.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-2.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-2.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":1132,"url":"https:\/\/tjrecipes.com\/flour-power\/pasta\/tagliatelle-con-broccolo-romanesco\/","url_meta":{"origin":1040,"position":4},"title":"Tagliatelle con Broccolo Romanesco","author":"Tim Dineen","date":"September 20, 2010","format":false,"excerpt":"[vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"185459\"][vc_column width=\"1\/4\"][vc_single_image media=\"1133\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"195187\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text] Sauce \u00a0 2 \u00bd lbs cauliflower (preferably Romanesco) 1 large garlic clove, peeled \u00bc cup extra virgin olive oil 4 flat anchovy fillets \u00bd tsp dried red pepper flakes (or more\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pasta\/"},"img":{"alt_text":"Tagliatelle con Broccolo Romanesco","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag5.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag5.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag5.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag5.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag5.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":1120,"url":"https:\/\/tjrecipes.com\/flour-power\/pasta\/tagliatelle-fresche-al-prosciutto-crudo\/","url_meta":{"origin":1040,"position":5},"title":"Tagliatelle Fresche al Prosciutto Crudo","author":"Tim Dineen","date":"November 15, 2010","format":false,"excerpt":"[vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"185459\"][vc_column width=\"1\/4\"][vc_single_image media=\"1121\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"739501\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text] Sauce \u00a0 Ingredients Fine sea salt 5 ounces 1\/8-inch-thick slices prosciutto 3 tablespoons unsalted butter 1\/2 cup thinly sliced shallot (1 to 2 large) 2 tablespoons dry white wine 14 ounces\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pasta\/"},"img":{"alt_text":"Tagliatelle Fresche al Prosciutto Crudo","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-4.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-4.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-4.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-4.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-4.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/pages\/1040","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/comments?post=1040"}],"version-history":[{"count":2,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/pages\/1040\/revisions"}],"predecessor-version":[{"id":2116,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/pages\/1040\/revisions\/2116"}],"up":[{"embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/pages\/30"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/media\/1041"}],"wp:attachment":[{"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/media?parent=1040"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/categories?post=1040"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/tags?post=1040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}