Hello hungry people! In this post I will show you how to make black pasta from scratch using squid ink. The squid ink will give it a deep intense black colour. You can also use cuttlefish ink, but the consistency may vary as it is slightly thicker. I recommend pairing it with seafood as squid ink has a mild fishy aroma.
For this recipe I combined it with shrimp and cherry tomatoes. You can roll out the dough with a rolling pin in case you do not have a pasta machine. Use semolina flour to prevent sticking. The flour disappears from the pasta once boiled.
The pasta machine used in this video is available on Amazon. You can purchase it through this link: https://amzn.to/3RxnFsa (USA) or https://amzn.to/4eE2DlP (Europe)
Homemade Squid Ink Pasta from Scratch
Adjust servings here:
Equipment
- plastic wrap
- pasta machine or rolling pin (wine bottle works as well)
- frying pan
- pot
Ingredients
BLACK PASTA
- 1 tbsp squid ink
- 160 grams flour all purpose
- 1/2 tsp olive oil
- 1/2 tsp salt
- semolina flour
SAUCE
- a bit olive oil
- 1 garlic clove
- 160 grams cherry tomatoes
- 50 grams shrimp
- a few basil leaves
- butter
- 60 ml white wine
- salt & pepper
Instructions
BLACK PASTA DOUGH
- Use a large bowl or a clean countertop. Add the flour to either the bowl or the countertop.
- Take an egg and use its shell to create a well in the flour. Your flour should now look like a volcano.
- Break the egg and add them to the center of the flour. Pour the olive oil, squid ink and salt to the center.
- Use a fork to carefully whisk the eggs, adding the flour gradually until the mixture becomes sticky.
- Use your hands to knead the dough until all the ingredients are well combined. Shape the dough into a ball, cover it with plastic wrap, and let it rest for 30 minutes
- 30 MINUTES LATER. Remove the plastic wrap from the dough and sprinkle a little semolina flour on the countertop. Cut off a piece of dough and use a pasta machine, rolling pin or wine bottle to flatten it. The thickness of the dough should be similar to a coin.
- Set the pasta sheets aside on a wooden chopping board or a pasta drying rack.
- Let the pasta dry slightly, then cut it to your desired width using a pasta machine or a knife. Sprinkle the dough with semolina flour and shape it into small nests.
SAUCE – part I
- Heat a frying pan over high heat and add olive oil.
- Add the shrimp to the pan and fry briefly on both sides. Add a bit of butter and let it melt over the shrimp. Set aside.
BOILING PASTA – part I
- Fill a cooking pot with water and bring it to boil.
SAUCE – part II
- Heat a frying pan over medium-high heat. Add olive oil, sliced garlic and chopped basil.
- Rinse the cherry tomatoes and add them to the pan. Season with a bit of salt and pepper.
- Add a splash of white wine, cover with a lid, and let it steam for a few minutes over low-medium heat.
- Add a bit of butter to the pan.
BOILING PASTA – part II
- Add salt to the boiling water.
- Add the pasta and use a pasta fork to separate the pasta. Boil for 2 to 3 minutes.
- Save some pasta water by using a cup or ladle, then drain the rest.
SAUCE – part III
- Heat the frying pan over medium-high heat.
- Add the shrimps, pasta and a splash of pasta water. Mix everything together.
PLATING
- Add the pasta to a plate. Add the shrimps, tomatoes and fresh basil on top.
Enjoy!
