Squid Ink Pasta

Squid Ink Pasta

Pasta that packs a punch, this stunning black squid ink pasta certainly adds a “wow” factor to any dish. Its powerful dark colour yet subtle flavour makes the perfect base for a wide range of seafood dishes. But don’t be fooled into thinking it’s only for seafood. This pasta works brilliantly with a range of flavours. Try mixing it with tomatoes, chorizo and basil for a tasty and colourful dish.


20g Squid Ink

500g Italian “00” Pasta flour

5g Sea Salt

4 Large eggs

6 Egg yolks

3 tbsp Extra Virgin Olive Oil

1 – Sift flour & salt into a food processor or kitchen aid mixer, then add the eggs, egg yolks & squid ink.

2 – Slowly combine all the ingredients together, occasionally stopping the machine to scrape the mixture away from the sides. The mixture will start to thicken and should be mixed until it forms small lumps, which will hold together as a smooth firm paste when pressed together with your fingers.

3 – When the mixture has reached this stage tip it out onto a lightly floured surface and knead together for 10 – 15 minutes until the mixture forms a smooth and slightly springy dough.

4 – Once the kneading is finished wrap the dough in cling film and leave to rest at room temperature for at least 2 hours.

5 – After the dough has rested for as long as possible it can be rolled. Remember rolling pasta is a delicate process and you should roll your dough a section at a time to avoid dehydration. Always cut your dough into even sections and re-wrap any dough you are not working with.

Starting by rolling out your section of dough on a work surface so it will fit through the widest setting on your pasta machine. Then slowly roll the flattened dough on the thickest setting, supporting the dough on the other side carefully with your hand. Repeat this until you reach your desired thickness.

6 – Once the pasta has reached the desired thickness there are several options.

Most Pasta Machines will have attachments that will cut the pasta to your desired length to make Spaghetti or fettuccini.

Or once the dough has been through on the thinnest setting the pasta can take without ripping, it can be cut into sheets to line a baking tray for a seafood lasagne.

A third options is to roll the pasta flat & cut using a cookie cutter then a filling placed in between to make Ravioli.

Now your pasta is yours to enjoy. Fresh spaghetti or fettuccini takes about 4minutes in a rolling boil of salted water to cook for a delicate taste.

Serve it with shrimp and mussels to wow your friends, family and guests with this stunning dish. Finish with cracked black pepper straight from the grinder, freshly chopped oregano, flat leaf parsley, a squeeze of lemon & a drizzle of your best olive oil to bring out an Italian feel.  But remember squid ink is rather salty & has been cooked in salted water so there is no need for any extra salt