*Rowdy Jojo behavior* [Clip Source: “Jojo’s Bizarre Adventure: Battle Tendency”] *silverware clatter and a humph* *the tiniest slurp imaginable* *Inquisitive Grunt* *wet chewing* *ブワ* *Gasp of Rapture* *long slurp* BABISH: Heywhazzupguys? Welcome back to “Binging with Babish” where, this week, we’re taking a look at the squid ink spaghetti from “Jojo’s Bizarre Adventure.” A recipe for which we are gonna need some squid ink. Cuttlefish ink like this is a little bit hard to find but you can order it on Amazon. Dried squid ink pasta like this stuff is available at your friendly neighborhood grocer, but to get the flavor, texture, and appearance we’re after, we need to make our own. And, since my kitchen scale just ran out of batteries, we’re gonna eyeball this: About 2 and 1/2 cups of flour, placed in the bowl of a 『stand』 mixer, make a well in the center and crack in 4 large eggs along with one heaping tablespoon [tbsp] of the jet-black squi- –EUGH–DON’T smell that, that smells really bad. But, don’t worry, it tastes really good: very subtle and brine-y and not the way it smells. (Which is reminiscent of ocean trash.) Go ahead and gently beat that into the flour with a fork until a thick slurry is formed, at which point, we’re gonna affix dough hooks and mix on medium/medium-low speed for 8-10 minutes. Now, since we weren’t able to weigh out our ingredients, after about 5 minutes, we’re gonna check the consistency of the dough, adding flour or water as necessary until a smooth, tacky–not sticky–pasta dough is achieved,
[Take a shot every time Babish says “as necessary”] which we’re going to wrap in plastic wrap and let rest at room temperature for at least 30 minutes up to 1 hour. Now, if you’ve never been on a wedding registry, so you don’t have a 『stand』 mixer, we can still do this by hand. But if you, for example, host a hand-and-table-centric cooking show, you might want to take some steps to protect them, because this stuff does stain. So, I’m starting off the dough the exact same way: in a bowl, but, once a thick slurry is reached, I’m going to dump it out onto my work surface and start coaxing it together into a cohesive mass. If you’re unable to weigh your ingredients, this is the better way to make pasta, because you can just sort of introduce more flour to the party from the tabletop as is necessary. Anyway! Once our pasta dough is done resting, it’s time to start rolling it out. Give it a little poke.