Black Pasta with Caviar

Ingredients

• 300 g flour
• 2 Eggs
• 1 EL soy oil
• 0.5 TL salt
• 2 EL squid ink
• 200 g black olives
• 4 TL caviar
• pepper freshly ground
• 4 EL cold pressed olive oil

Instructions

1. 1.

   Grind the salt finely in a mortar. On a work surface mix flour and salt, make a well and add eggs, oil and squid ink. Stir the ingredients with a fork, gradually incorporating more flour from the edges until all components form a firm pasta dough. If the dough is too stiff, add a little water.

2. 2.

   Wrap the dough in plastic wrap and let it rest for 20 minutes. Then roll it into tagliatelle using a pasta machine (or hand-roll on a lightly floured surface to about 1–2 mm thickness and cut into narrow strips). Cook the noodles in boiling salted water until they float to the top.

3. 3.

   Drain the olives. Drain the noodles, gently mix with olive oil and olives in a pre-warmed bowl, transfer to warm plates, grind pepper over them and garnish with caviar before serving.