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Homemade Squid Ink Pasta from Scratch

Black Fettuccine with Shrimp and Cherry Tomatoes
Prep Time45 minutes
Cooking Time10 minutes
Resting Time30 minutes
Total Time1 hour 25 minutes
Author: Annely
Servings: 2

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.