Squid Ink Pasta

140 grams Bob’s Red Mill 1 to 1 baking flour plus more for dusting

50 grams tapioca starch

1 tablespoon squid ink

½ teaspoon salt

¼ teaspoon xanthan gum

½ tablespoon olive oil

1 egg + 1 egg yolk

100 grams water

Bring a pot of salted water to a boil. Combine the gluten-free flour, tapioca starch, salt, and xanthan gum in an upright mixture. Mix on low speed to combine the ingredients. With the mixer running, add the squid ink, olive oil, egg, egg yolk, and 50 grams water. If the mixture is too crumbly, add a little water at a time.

Use a pasta machine to make sheets of lasagna. Dust 2 tablespoon portions with gluten-free flour before running it through a pasta maker. (With gluten-free pasta, you can’t get it too thin. The thinnest that you can go is likely 4 or 5 on the pasta maker.) After making the sheets of pasta, cut it into desired thickness.

Boil the pasta for a few minutes, until it’s done.

Note: The squid ink really imparts a flavor to the pasta. This pasta is delicious with just a pat of butter.