For the black pasta/ spaghetti:
- 1 pack of squid ink (in Israel you can get it in a fish shop in Hakovshim str., 2 for 15nis. I didn’t find it anywhere else)
- 4 eggs (free range if you care)
- 400-450gr flour (I recommend for Israelis ~300-350gr pasta flour and the rest regular flour, because the Israeli pasta flour brand is quite stiff)
Mix, a lot, until the dough is workable but dry (i.e. not sticky). Leave to rest for 15-30min. covered in plastic wrap.
On a floured surface, roll out the pasta with a pasta machine. Start with the thickest level (1) and roll the dough 10 times, folding the 2 two edges inside before each time to get a well kneaded dough and relatively straight edges. Then use a thinner level, and a thinner… (one level thinner each time, no need to fold and go through the same level again at this point) until you reach level 5. Cut the pasta sheets to pieces the length you plan your spaghetti to be -about 30cm. Use the spaghetti part of the pasta machine- roll in the pasta rectangles- and on the other side of the machine you will get spaghetti. Or rather, black beautiful mamba- spaghetti.
For the sauce:
- lots of cooking cream
- 4-6 crabs, or just their meat if you can get from your fisherman (not the horrible sushi crab sticks!)
- onion,very finely chopped
- white wine
- a tiny bit of nutmeg or saffron is optional of course, like most things…
- spinach or seaweeds
Melt the butter in a sauce pan. Add the onion, and fry over a low heat until it begins to soften. Add the *chopped or sliced* garlic and let is soft as well. Add the wine, let the alcohol vaporize and add the cream and the spices (salt and pepper, and nutmeg or saffron soaked in water).
Add the crabs meat, stir, and adjust seasoning.
Cook the pasta in plenty of salted boiling water, add the *carefully washed* spinach to the pasta right before you take it out (this whole process should take about 4min. taste the pasta and check before you take it out of the water to get perfect results). If you chose seaweed and not spinach be careful with the salt! seaweed can be salty. you can put the weeds straight in the cream without the pasta water stage, but normally you have to soak them in cold water first- just check with your fish sales person or the instructions on the package.
Transfer the cooked pasta into the sauce, with a tiny bit of the cooking water. Toss a little and serve, topped with a little Parmesan.
And if you are not into pasta making, try black risotto.