TIf you’ve ever dreamed of bringing the flavors of Italy’s stunning coastal regions to your own kitchen, this Squid Ink Pasta Recipe is your golden ticket. This visually striking black pasta isn’t just an eye-catching dish perfect for special occasions—it’s a culinary masterpiece infused with a delicate briny sweetness and deep umami richness that will transport your taste buds straight to the Mediterranean. Whether you're a seasoned home chef or an adventurous foodie eager to explore new flavors, this step-by-step guide will walk you through crafting this iconic Italian dish from scratch, ensuring a restaurant-quality experience right at home. Looking for more bold and satisfying meal ideas? Check out our full collection of Dinner Recipes to inspire your next gourmet feast!
WHY YOU WILL LOVE THIS SQUID INK PASTA RECIPE
The Squid Ink Pasta Recipe, or pasta al nero di seppia, is a must-try for anyone who loves bold flavors and gourmet-style dining at home. This Mediterranean classic stands out not only for its dramatic black hue but also for its delicate briny taste, which pairs beautifully with seafood-based sauces. The squid or cuttlefish ink infuses the pasta with a rich umami depth, elevating it beyond ordinary pasta dishes.
Despite its luxurious appearance, making Squid Ink Pasta Recipe from scratch is easier than you think. With just a handful of quality ingredients, you can create a dish that feels restaurant-worthy while capturing the essence of coastal Italian cuisine. Whether you're an adventurous foodie or a pasta lover looking to expand your skills, this recipe promises an unforgettable culinary experience.
Jump to:
- WHY YOU WILL LOVE THIS SQUID INK PASTA RECIPE
- Ingredients
- Instructions
- Hints and Tips
- Dietary Benefits & Serving Suggestions
- Recipe Variations & Substitutions
- Equipment For Squid Ink Pasta Recipe
- Storage Instructions
- The Hidden Secret Behind Squid Ink Pasta Recipe: A Tradition from the Depths of the Sea
- FAQ
- We’d Love to See Your Squid Ink Pasta Recipe Creation!
- Related
- Pairing
- Squid Ink Pasta Recipe
Ingredients
The Pasta Dough:
- Tipo 00 flour or all-purpose flour
- Eggs
- Squid ink
- Fine sea salt
- Extra flour for dusting
The Classic Seafood Sauce:
- Mixed seafood (shrimp, scallops, or calamari)
- Extra virgin olive oil
- Garlic, minced
- Fresh parsley, chopped
- Red pepper flakes
- Ground black pepper to taste
- Lemon wedges for serving
Instructions
Making the Pasta Dough
- Create a flour well on a clean work surface. Make a large mound of flour and create a crater in the center.
- Crack the eggs into the well and add the squid ink and salt.
- Using a fork, gradually incorporate the flour into the egg mixture, working from the inner edges of the well outward. Keep the wall intact to prevent the liquid from escaping.
- Once the dough becomes too thick to mix with a fork, use your hands to knead it. Work the dough for 8-10 minutes until smooth and elastic.
- Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
Rolling and Cutting the Pasta
- Divide the rested dough into 4 equal portions. Work with one portion at a time, keeping the others wrapped.
- Set up your pasta machine, starting with the widest setting.
- Flatten the dough portion and run it through the machine. Fold the dough in thirds and repeat 3-4 times.
- Gradually decrease the roller settings, running the pasta through each setting once until you reach your desired thickness.
- Switch to the cutting attachment and cut into your preferred pasta shape (traditionally linguine or spaghetti).
- Dust the cut pasta with flour and form into nests. Set aside on a floured surface.
Preparing the Seafood Sauce
- Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant (1-2 minutes).
- Add seafood to the pan and cook until just opaque, about 3-4 minutes.
- Season with salt and black pepper to taste.
Final Assembly
- Bring a large pot of salted water to a boil. Cook the fresh pasta for 2-3 minutes until al dente.
- Reserve ½ cup of pasta water before draining.
- Add the cooked pasta to the seafood sauce, tossing to combine. Add pasta water as needed to create a silky sauce.
- Finish with fresh parsley and a squeeze of lemon juice.
Hints and Tips
- The pasta dough should feel smooth and slightly tacky but not sticky. Add flour or a few drops of water as needed to achieve the right consistency.
- Fresh pasta can be made up to 24 hours in advance. Store covered in the refrigerator.
- For the best texture, ensure your pasta is very thin before cutting - you should be able to see your hand through it.
Dietary Benefits & Serving Suggestions
Squid ink pasta isn't just dramatic in appearance – it's also nutritious. Squid ink contains iron, zinc, and magnesium. The pasta pairs beautifully with:
- Light seafood sauces
- Simple olive oil and garlic
- Fresh cherry tomatoes and herbs
Recipe Variations & Substitutions
- Make it gluten-free by using a 1:1 gluten-free flour blend
- Try different seafood combinations like mussels, clams, or lobster
- Create a vegetarian version with roasted cherry tomatoes and garlic
- Experiment with different pasta shapes like fettuccine or tagliatelle
Equipment For Squid Ink Pasta Recipe
- Pasta machine (manual or electric)
- Large mixing bowl
- Clean work surface
- Sharp knife or pasta cutter
- Large pot for boiling
- Large skillet for sauce
Storage Instructions
- Fresh uncooked pasta can be stored in the refrigerator for up to 24 hours
- Freeze fresh pasta for up to 1 month in an airtight container
- Cooked pasta will keep in the refrigerator for up to 3 days
- Do not freeze cooked squid ink pasta as it may affect the texture
The Hidden Secret Behind Squid Ink Pasta Recipe: A Tradition from the Depths of the Sea
There’s a legend whispered along the sun-kissed shores of Sicily, where fishermen return at dawn with their nets full and their hearts full of stories. Among their most prized catches is the squid, not just for its tender meat but for the dark, mysterious ink that holds an ancient culinary secret. Passed down through generations, the Squid Ink Pasta Recipe isn’t just about bold flavors—it’s about a connection to the sea, a tradition that has stood the test of time.
Long ago, Italian grandmothers—known as nonnas—would prepare the Squid Ink Pasta Recipe with a knowing smile, adding just the right amount of squid ink to turn ordinary pasta into a dramatic masterpiece. The ink’s briny, umami depth wasn’t just for taste; they believed it carried the spirit of the Mediterranean itself, a blessing from the waves. To this day, making Squid Ink Pasta Recipe at home brings that same magic to your kitchen—a reminder that the simplest ingredients can hold the most extraordinary secrets. So, the next time you twirl your fork into a plate of Squid Ink Pasta Recipe, know that you’re tasting more than just pasta—you’re savoring a story, a history, and a little bit of the sea’s deepest mystery.
FAQ
What sauce goes well with squid ink pasta recipe?
Squid ink pasta recipe pairs best with light seafood-based sauces, such as garlic and olive oil, white wine, or a simple tomato and shellfish sauce. Creamy sauces with a touch of citrus also enhance its briny depth.
Why do they put squid ink in pasta recipe?
Squid ink adds a striking black color, a subtle briny sweetness, and a rich umami flavor that enhances seafood-based dishes. It also improves the pasta’s texture, making it silkier and more flavorful.
What to make with squid ink spaghetti?
Squid ink spaghetti shines with seafood dishes, such as shrimp, scallops, or mussels in a light garlic sauce. You can also toss it with olive oil, chili flakes, and fresh herbs for a simple yet elegant meal.
What does squid ink taste good with?
Squid ink complements shellfish, light cream or garlic-based sauces, fresh herbs, and citrus flavors like lemon. It also pairs well with Mediterranean ingredients like cherry tomatoes and capers.
We’d Love to See Your Squid Ink Pasta Recipe Creation!
Your Squid Ink Pasta Recipe is more than just a meal—it’s a culinary masterpiece that brings the bold, briny flavors of the sea straight to your plate. The deep black pasta, infused with squid ink, not only creates a stunning visual appeal but also delivers a rich umami taste that perfectly complements seafood-based sauces. Whether you followed the Squid Ink Pasta Recipe step-by-step or added your own creative twist, we’d love to hear all about your experience!
Did you experiment with different seafood combinations or pair it with a unique sauce? Share your thoughts in the comments, leave a star rating, and tell us how your Squid Ink Pasta Recipe turned out. And don’t forget to snap a photo of your masterpiece—your beautifully crafted dish deserves to be showcased! Your feedback not only helps other home cooks but also strengthens our community of food lovers who enjoy exploring Mediterranean cuisine.
Looking for more restaurant-quality recipes to try next? Elevate your weeknight dinner with our Easy Salmon Rice Bowl Recipe or indulge in a comforting classic with our Best Chicken Meatloaf Recipe. Keep exploring, keep cooking, and most importantly—keep savoring every bite!
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Pairing
These are my favorite dishes to serve with Squid Ink Pasta Recipe
Squid Ink Pasta Recipe
Equipment
- 1 Pasta machine Manual or electric
- 1 Large mixing bowl For combining ingredients
- 1 Clean work surface For kneading dough
- 1 Sharp knife or pasta cutter For cutting pasta
- 1 Large pot For boiling pasta
- 1 Large skillet For cooking seafood sauce
Ingredients
- 2 cups Tipo 00 flour or all-purpose flour
- 3 Large eggs
- 2-3 tablespoon Squid ink
- ½ teaspoon Fine sea salt
- Extra flour For dusting
- 1 lb Mixed seafood Shrimp,scallops, or calamari
- 4 tablespoon Extra virgin olive oil
- 4 cloves Garlic Minced
- 2 tablespoon Fresh parsley Chopped
- ¼ teaspoon Red pepper flakes
- Salt & black pepper To taste
- Lemon wedges For serving
Instructions
- Create a flour well on a clean work surface. Crack eggs into the well, add squid ink and salt.
- Gradually incorporate flour with a fork, then knead for 8-10 minutes until smooth and elastic.
- Wrap dough and let rest at room temperature for 30 minutes.
- Divide dough into 4 portions. Flatten and roll through a pasta machine, gradually reducing thickness.
- Cut pasta into linguine or spaghetti, dust with flour, and form into nests.
- Heat olive oil in a skillet, add garlic and red pepper flakes, cook until fragrant.
- Add seafood, cook until just opaque (3-4 minutes), season with salt and black pepper.
- Boil salted water, cook pasta for 2-3 minutes until al dente. Reserve pasta water.
- Toss pasta with seafood sauce, adding pasta water if needed for a silky texture.
- Garnish with fresh parsley and a squeeze of lemon juice.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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