Prep Time | Cook Time | Serves | Level |
|---|---|---|---|
30 minutes | 35 minutes | 4-6 People | Intermediate |
Dive into the depths of flavor with Chef Bongo's Midnight Fettuccine Fantasy. A Squid Ink Fettuccine Pasta! A gourmet delight that’s as striking in appearance as it is delicious.
"If a squid knew how good this was, they'd gladly donate their ink to this dish." - Anyone who's tried it
Opening Anecdote:
Visualize the serene beauty of the BC coast, where the lush forests meet the sparkling ocean. Amidst this picturesque setting, Chef Victor Bongo, an award-winning chef from the Congo, is crafting culinary masterpieces at a picturesque lodge only reachable by flight or boat. One of his standout creations is the Midnight Fettuccine Fantasy, a striking squid ink pasta that not only captivates the eyes but also delights the palate with its subtle briny flavor.
Squid ink pasta, with its dramatic black hue, has a fascinating history. Originating in Mediterranean cuisine, it was traditionally paired with seafood to enhance the oceanic flavors. The ink, harvested from squid or cuttlefish, imparts a unique, slightly salty taste without being overpowering. Fun fact: Squid ink was historically used as a writing ink by ancient civilizations before it found its way into the culinary world.
Chef Bongo’s journey from the vibrant Congo to the tranquil BC coast is as rich and diverse as his dishes. Known for his global fusion cuisine, Chef Bongo brings a touch of his African heritage to every plate. At the lodge, he combines local ingredients with international techniques, creating dishes that tell a story. His Midnight Fettuccine Fantasy is a perfect example, blending the exotic allure of squid ink with the comforting familiarity of homemade pasta. It’s a dish that invites you to explore new flavors while celebrating the beauty of culinary traditions.
Now Let's Go to the Recipe by
Midnight Fettuccine Fantasy
INGREDIENTS
FOR THE DISH:
2 cups all-purpose flour, plus more for dusting
2 whole large eggs
4 yolks from 4 large eggs
2 teaspoons squid ink (we use Cuttlefish Ink)
1 teaspoon kosher salt, plus more for salting
DIRECTIONS
Make the Dough:
On a large, clean work surface, pour flour in a mound. (Note the squid ink we use, any similar product is fine, you can find the one we use here).
Make a well in the center and add whole eggs, egg yolks, squid ink, and salt.
Using a fork, beat thoroughly and gradually incorporate flour until a wet, sticky dough forms.
Use a bench knife to fold additional flour into the dough until it forms a firm, dry ball.
Knead the dough until smooth and elastic. Adjust with flour or water as needed.
The final step in making the dough is to wrap the beautiful black dough ball tightly in plastic wrap and let it rest for 30 minutes. Pour yourself a glass of wine, or mocktail, you've earned it. Chill for a bit, or get your next steps ready.
Roll the Pasta:
Place a sheet of parchment paper on a tray or cutting board and dust lightly with flour.
Unwrap the dough and cut into quarters. Re-wrap remaining dough.
Flatten one quarter of dough with a rolling pin to about 1/2 inch thick.
Set pasta maker to the widest setting and pass dough through 3 times.
Fold dough and flatten again, then pass through the rollers 3 more times.
Continue passing the dough through the rollers, reducing the thickness each time until desired thickness is reached.
Place rolled dough on a floured surface or baking sheet, folding as necessary to fit.
Cover with plastic wrap or a kitchen towel to prevent drying.
Repeat with remaining dough quarters.
Cut the Pasta:
Once the dough is rolled out to the desired thickness, lay it flat on a lightly floured surface.
Using a sharp knife or a pasta cutter, cut the dough into ribbons about 1/4 inch wide to form fettuccine.
Dust the cut pasta lightly with flour to prevent sticking.
Cook the Pasta:
Bring a large pot of salted water to a boil.
Add the fettuccine and cook until al dente, about 2-3 minutes for fresh pasta.
Drain the pasta and serve with your favourite sauce.
Bravo, culinary artist! You’ve mastered Chef Bongo’s Midnight Fettuccine Fantasy. Welcome to the Bongo Hospitality family—where every dish is a celebration of flavour and creativity. Enjoy your gourmet creation, send us a photo and tag #bongofood on Instagram for a soon to be established monthly prize draw. 🍝✨
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