Squid Ink Pasta with Crispy Prosciutto and Truffle Honey Recipe

Measure and prep all ingredients.

Prepare the squid ink pasta dough. Place the 00 flour on a clean work surface. Make a large hole in the middle. Add the eggs, yolks and squid ink to the hole.

With a fork or your fingers, mix the eggs and ink until combined. Slowly work your flour in with the liquid. Mix until a dough forms. Continue to knead with your hands until an elastic, not sticky and smooth dough forms. This may take about 15-20 minutes depending on the temperature of your kitchen or the brand of flour that you are using. You may need to add more 00 flour as you go. (See notes 2.)  

Form the dough into a smooth ball. Poke a shallow divot in the center of the ball. It should not break, crumble, or sink too much. It should spring back slightly and remain smooth. The dough is now ready. Wrap the dough loosely in plastic wrap and let it rest at room temperature for 30 minutes. 

After 30 minutes, set up your pasta roller. Divide the dough into four small balls. Dust your work surface with semolina flour. Place one small dough ball on the flour. With a rolling pin, gently flatten the dough into a flat disk. 

Run the disk through the widest setting of the pasta roller. Repeat this step three times. Next, take the flaps of both ends and bring them to the middle. Then fold lengthwise to form a rectangle. Reduce the width of the pasta roller by one notch. Roll the dough through this setting. Again fold the flaps, put the dough back into the machine and roll one more time on the same setting. 

Fold again and reduce the thickness of the pasta roller by one notch, and continue reducing the number as you roll and fold 2-3 times. Roll until you have reached your desired thickness. Once you have achieved your desired thickness, place it on top on a floured baking sheet or pan, and flour the top as well. Repeat with remaining dough. (See notes 3.) 

Once all your pasta is done, cut to the desired shape with a knife or pasta cutter. Pasta dough is super versatile so feel free to experiment with shapes and sizes. Once you have cut your desired shapes, generously flour on, and in between the shapes until you are ready to cook. (See notes 4.)

Bring a large pot of water to a rolling boil. Once boiling, add 1 tbsp salt and add the pasta in batches. Cook for 3-4 minutes. Drain and lay the cooked pasta on an oiled baking sheet until all pasta is cooked. 

Prepare the sauce. Slice the prosciutto into lardons or bite sized pieces. Add the sliced prosciutto to a cold pan and put on med-low heat to render the fat and become crispy. Set the crispy prosciutto aside.

In a small pot over low heat, add the honey and fresh truffle. Heat up for 5 minutes. If using truffle oil, do not heat the honey and truffle oil. Place it in a bowl and mix to combine.

In the bowl of a food processor, add the ricotta and salt. Process until smooth. Toss cooked pasta with the ricotta. Top with truffle honey and crispy prosciutto. If using truffle oil, toss pasta with it before you add other ingredients.

Garnish with shaved truffle, Parmesan or your desired garnish. Serve and enjoy!