Squid Ink Pasta Recipe

Transport yourself to the coastal regions of Italy with this dramatic and delicious Squid Ink Pasta. This striking black pasta delivers a subtle briny sweetness and rich umami flavor that pairs beautifully with seafood-based sauces.

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Course: Main Course

Cuisine: Italian, Mediterranean

Keyword: Best squid ink pasta recipe, Squid ink pasta ingredients, Squid ink pasta recipe easy

Prep Time: 40

Cook Time: 1

Resting Time: 30

Total Time: 1 11

Servings: servings

Calories: 420kcal

Cost: $20

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.

Nutrition