Welcome to an adventure in pasta making! Today is a day when I feel like making comfort food even more special. It's squid ink pasta making day!!
Squid ink fresh pasta is not just visually striking but also adds a subtle, briny flavor to dishes. It’s perfect for seafood-based sauces or even with a simple pairing of garlic and olive oil. Making squid ink pasta at home is surprisingly easy and rewarding, offering a gourmet touch to your meals in your own kitchen.
What to love about Squid Ink Fresh Pasta?
There's something undeniably elegant and captivating about the deep, rich hue of squid ink pasta. Not only does it make for an eye-catching plate, but it also brings a subtle briny flavor that elevates your typical homemade pasta experience. Why not? Life is too short to eat the same thing.
Let me walk you through how to make this beautiful black pasta from scratch and share some delicious pairing ideas that will make your dish truly shine.
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Making squid ink pasta at home is a fun way to experiment with unique ingredients and impress your guests with an elegant, visually stunning dish. Remember, we are eating with our eyes first.
Whether you're pairing it with seafood or keeping it simple, the flavors and aesthetics will surely stand out.
Serving Suggestions
Toss with a simple garlic, olive oil, parmesan and chili flakes sauce.
Pair with seafood like shrimp, calamari, clams or pieces of white fish.
Add a creamy white sauce such as Inna's creamy sauce to balance the briny flavor.
Serve next to a grilled fish.
You may Ask about Squid Ink
Does this pasta taste fishy?
I would describe the flavor profile as super savory or umami, rather than overwhelmingly fishy. It’s delicate and pairs well with seafood-based sauces or simple olive oil and garlic dressings, allowing the ink's subtle saltiness to shine.
Is this a new trendy thing or have people been consuming this for a long time?
Squid ink pasta is not a new trend; it has been consumed for a long time, especially in the Mediterranean and Asia. However, squid ink pasta has gained wider popularity and visibility in recent years. Chefs around the world have embraced it for its dramatic black color and subtle umami flavor, which has helped it become trendy in more present-day cuisine.
Where to find squid ink locally?
Finding squid ink locally can depend on your location, but here are some common places to look: Specialty Food Stores, Fish Markets, Gourmet Delis or Italian Markets. If it's hard to find locally, online retailers like Amazon or specialty food sites are also reliable sources for squid ink.
How much is needed?
For a standard batch of squid ink pasta, you'll typically need about 1 tablespoon of squid ink to get that deep black color. Less is totally fine.
How long can I keep a jar of squid ink in my fridge?
Once opened, a jar of squid ink can typically be stored in the refrigerator for about 1 to 3 weeks. Always check for any signs of spoilage, such as changes in color, texture, or an off smell, before using it, regardless of the expiration date.
Where else can this unique ingredient be used?
I get it that buying an ingredient for just one dish may not be worth it, but squid ink is a versatile ingredient that can be used in various dishes beyond pasta. Here are some creative ways to incorporate it into your cooking: risotto, paella, soups and sauces, bread such as black baguette, Asian-style noodles, dumplings, etc.
Is eating squid ink healthy?
Yes, squid ink can be a healthy addition to your diet. Squid ink is a source of vitamins and minerals like vitamin B12, iron, and zinc, which are important for various bodily functions.
I hope I convinced you that making black foods is a great idea even outside of Halloween season.
Prep time: 5 minutes
Making time: 25 minutes
Total time: 30 minutes
Author: Inna of innichkachef.com
Serves: 6 portions
Ingredients for the pasta
375 grams of all-purpose flour
125 grams semolina flour
240 grams eggs (about 4-5 eggs)
1 tablespoon squid ink
20 grams extra virgin olive oil
Ingredients for the sauce
1 lb. peeled and deveined (if needed) shrimp
2 tablespoons olive oil
1-2 tablespoons butter
Pinch of red pepper flakes
Salt, freshly ground black pepper to taste
2 tablespoons parmesan cheese
Garnish (optional)
1 tablespoon chopped Chives or parsley for garnish
Freshly ground black pepper and salt for serving
Olive oil to drizzle pasta bowl as a finishing touch up
Directions
Prepare the Dough: Pulse flours together in a food processor for a second. No need for a special blade in this step.
In a bowl whisk together: eggs, squid ink and olive oil.
Add the egg mixture into the food processor with the flour mixture. Knead your pasta dough until it's smooth and elastic. Wrap it in plastic wrap and let it rest for about 30 minutes at room temperature. This relaxes the gluten and makes rolling easier.
Cut and Flatten the Dough: Divide your dough into 4 smaller portions, Take one portion and flatten it with your hands or a rolling pin into a rough rectangle.
Set the Machine to the Widest Setting: Set your pasta machine to the widest setting (usually 0 or 1). Dust the machine’s rollers lightly with flour.
Feed the Dough: Feed the flattened dough into the machine. Catch the dough as it comes out, supporting it so it doesn’t stretch or tear. Be careful, no rush here.
Fold and Repeat: Fold the dough into thirds (like folding a letter). Feed it through the machine again on the widest setting. Repeat this process 3-4 times, lightly dusting the dough with flour to prevent sticking. This helps develop the gluten, making the dough smoother and more elastic.
Gradually Roll Thinner: After folding and rolling several times, begin reducing the thickness by adjusting the machine to the next narrow setting. Roll the dough through each setting once, without folding this time. Continue rolling until you reach your desired thickness. Using this pasta making machine I like to go no low then setting #7.
Cut the Pasta: Once your dough is at the desired thickness, you can either cut it by hand or use the machine’s cutting attachment for specific shapes like fettuccine or tagliatelle. Dust the cut strips with flour to prevent sticking. I like to make like a nest and lay out on a wooden cutting board.
Cook, freeze or dry Pasta: At this point you can dry pasta on a pasta drying rack, freeze fresh pasta as it is, or proceed with the next step which I did in the video by making a simple seafood sauce by using shrimp, but feel free to sub with clams, calamari, pieces of white fish etc.
To boil fresh pasta: Bring water with salt to the roaring boiling stage, then add pasta, cook no longer than 2-3 minutes. Drain. Add a little bit of olive oil and toss all together. Set aside. Save some of the starchy water.
To make a sauce: On medium heat to a heavy bottomed pan add olive oil, butter and let it melt, and then add spices. Add shrimp, and cook for a few minutes on each side. Add pasta and toss all together. Add parmesan. Turn off the heat, and if you feel like you need more liquid to your sauce, add the reserved starchy water. Garnish as you desire. Don't forget to drizzle with olive oil. Serve right away. ENJOY!
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