Squid ink pasta with dried egg yolk

Joanna Cao and Jason Chen

Ingredients:

• Squid Ink Pasta (either already dyed or cuttlefish ink + spaghetti alla chitarra) 

• Eggs

• Salt/Pepper

• Oil

• Garlic

• White Wine

• Roe 

• Butter

• Pancetta

• Calamari 

Cured Egg Yolks:

*this version creates a hard yolk that you can grate. for a runny consistently, only partially cure.

1. Pour about a half inch of salt into a glass dish and create divots for the egg yolks to be placed in. 

2. Cover the egg yolks with more salt until they are completely covered with ¼ inch salt on top 

3. Leave them to cure for about a week and store them in the fridge to be kept cool 

4. After a week, take the yolks out and use a damp towel to take off the extra salt

5. Place the egg yolks in a 200 degree oven for about an hour to air dry (this makes it hard and not runny I think) 

Squid Ink Pasta:

1. Boil water and add salt 

2. Chop garlic into slices and add them to a hot pan with olive oil 

3. Add about a spoonful of cuttlefish ink and a quarter cup of white wine to the pan. Stir and combine

4. Drop spaghetti into boiling water for about 6 minutes 

5. Add butter to the sauce and cook down so that it combines and has a velvety consistency 

6. Add pasta to the sauce and toss and combine. Top with cured egg yolk, roe, and thinly sliced and sautéed calamari.