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Cuttlefish Ink Fettuccine pasta dough being fed through pasta machine

Egg Pasta with CuttleFish Ink Fettuccine

Richard Bewley
5 from 4 votes
Prep Time 1 hr
Resting Time in Fridge 30 mins
Course Main
Cuisine Italian


  • Pasta Machine
  • Silicone Mat (optional)
  • Pasta drying rack


  • 250g g soft-wheat "00" flour sifted
  • 250 g durum wheat flour (semolina)
  • 250 g whole eggs and water approximately 5 eggs at room temperature
  • 1 tsp cuttlefish ink heaped


  • Weigh the eggs and add a little water (if required) to make up to 250g. Pour into a blender, add the cuttlefish ink, and blitz for a few seconds.
  • Sift both the "00" soft-wheat flour and durum wheat into a bowl, make a well in the centre, and pour in the egg/cuttlefish ink mixture. Mix thorougly with a fork to thorough blend together.
  • Knead dough with hands until completely smooth and consistent for about 5 minutes. If too try, add water. If too wet, add more flour. Perfect dough should never stick to your fingers.
  • Once you have a firm dough ball, dust with flour, put in a plastic bag and refrigerate for 30 mins
  • Remove from refrigerator, and place on silicone matt. Roll into a fat squared suasage shape, and divide evenly into 6-8 pieces. (this will dictate the length and width of the pasta). Flatten each piece to slightly less than the width of the paste roller, and dust liberally with semolina flour. This is a really important step as it prevents the roller from clogging up.
  • Set the adjustment knob on the pasta machine to '0', turn crank handle clockwise, and feed piece of dough through the rollers.
  • Lightly dust both sides of pasta sheet again with semolina flour, and fold pasta in half. Feed again twice until the shape is log and regular. Cut the pasta sheet in two, and dust again with semolina.
  • Lightly dust surface (I use a large non-stick silicone rolling matt) with semolina flour, ready to place the rolled pasta sheets on top.
  • Set adjustment knob to position 1, pass pasta sheet once more, then set to 2 pass pasta sheet through again and continue incrementally until you reach position 6.
  • Carefully place sheet on previously dusted surface, and dust with more semolina flour.
  • Repeat until all sheets have been rolled to knob adjustment position 6. You may want to square of the ends of the pasta sheets with a knife so that each piece is more even.
  • Transfer the crank handle to the cutting accessory (in my case, Fettuccine), and feed the pasta sheet through the roller to cut it.
  • Pick up the pasta using a rod , and carefully transfer it onto one of the arms of the pasta drying rack. Ensure you allow a little space between the cut pasta ribbons to stop them sticking together.
  • Allow the pasta to dry for about 1-2 hours (depending on temperature and humidity), and store if not using at the same time, store in a large ziploc bag and place in a refrigerator.


  • Do not use cold eggs out of the fridge.
  • Salt should not be added to the dough.
  • When you cook fresh pasta, put in a large pan of salted water.
  • Freshly cut pasta can be frozen, but always consume within a month.
We have also tried this with a separate Reginette cutting accessory for our Marcato Atlas 150 pasta machine - it produces 12mm wide ribbons with zig-zag edges. I am sure others will be just fine too.
Tried this recipe?Let us know how it was!