This was definitely a fun project for me and it turned out to be one of my favorite dishes that I have ever created. I love using cuttlefish ink, I love making pasta, and I love seafood, especially sea urchin.
Adding the cuttlefish ink gave the dough a different consistency but it was still workable. I decided against cutting the sheets of pasta because I wanted to showcase the drama of the long black sheets of pasta dough.
This Cuttlefish Ink Pasta is served with sweet Bay Scallops in an Uni Cream, Pumpernickel Soil, and Mâche.
