Best Squid Ink Pasta Recipes

SQUID INK PASTA WITH CALAMARI

Steps:

• Heat avocado oil in a deep skillet over medium heat; cook and stir minced garlic until fragrant, about 1 minute. Stir in squid and a pinch of salt. Pour 2 cups water and 1 cup wine over squid, ensuring squid is fully submerged. Cover skillet and bring liquid to a boil; reduce heat and simmer until squid is tender, about 40 minutes.
• Bring 8 cups generously salted water to a boil in a pot. Cook squid ink pasta at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving pasta water.
• Remove squid from skillet and place in a bowl. Add shallot and scallions to skillet; cook and stir in the remaining liquid for about 3 minutes. Stir in butter, a splash of white wine, lemon juice, basil, paprika, dried roasted garlic, Parisian herb blend, salt, and pepper. Slowly pour in cream until sauce reaches desired color and consistency.
• Mix squid into the sauce and cook until sauce reduces and thickens, about 5 minutes. Add some of the reserved pasta water if sauce gets too thick. Add pasta to sauce; toss to coat lightly with sauce.

SQUID INK PASTA WITH SHRIMP, NDUJA, AND TOMATO

Steps:

• Peel and devein shrimp, saving heads and/or shells. Finely chop shrimp; set aside. Heat 1 tablespoon oil in a medium saucepan over medium-high and cook smashed garlic, stirring, until golden, about 1 minute. Add reserved shrimp heads and/or shells and cook, stirring, until bright pink, about 2 minutes. Add bay leaf and 2 cups water and bring to a boil. Reduce heat and simmer until stock is slightly reduced and flavorful, 8-10 minutes. Strain through a fine-mesh sieve into a large bowl; discard solids.
• Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add sliced garlic and cook, stirring, until fragrant, about 1 minute. Remove skillet from heat and carefully add tomatoes and 1 cup stock (mixture may sputter). Return to heat and cook, stirring occasionally, until sauce is beginning to thicken, about 3 minutes. Add nduja, using a wooden spoon to work it into the sauce. Reduce heat and simmer, stirring occasionally, until flavors have melded, about 3 minutes. Stir in reserved shrimp and cook, stirring occasionally, until opaque, about 2 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
• Add pasta and 1 cup pasta cooking liquid to sauce and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened (but still saucy) and coats pasta, about 5 minutes. Add lemon juice and 1/4 cup parsley; toss. Taste and season with salt and pepper. Serve pasta topped with more parsley.
• Do ahead: Stock can be made 1 day ahead. Let cool; cover and chill. Wrap tightly and chill shrimp separately.

4-INGREDIENT SQUID INK PASTA RECIPE BY TASTY

Steps:

• Boil some water in a pot. Add a little bit of black salt and add in the squid ink pasta. Boil until the pasta is cooked.
• Chop up some black garlic. In a pan add some vegetable oil and add in the chopped black garlic. Sauté until its cooked.
• Add in the cooked pasta and sauté.
• Add in a tablespoon of black truffle sauce & sprinkle some salt on top. Mix well & serve hot!

SQUID INK PASTA WITH ALLIOLI VERDE

Steps:

• Preheat oven to 375. Using a kitchen mallet, pound both sides of calamari bodies a few times. Insert a sharp knife into calamari bodies, cut along seam, and open like a book. Cut in half lengthwise, then on the diagonal into 1/2-inch-thick strips. (Leave tentacles whole, or halve if large.) Toss strips and tentacles with lemon juice in a nonreactive bowl.
• Heat 1 tablespoon oil in a large saute pan or a 13-inch paella pan over medium-high heat. Working in two batches, add noodles, and cook, stirring, until golden brown, about 4 minutes. Transfer to a bowl. Reserve pan.
• Bring stock and squid ink to a low simmer in a saucepan.
• Heat butter and remaining tablespoon oil in the saute pan over medium heat. Add shallots and garlic, and cook, stirring occasionally, until soft, about 3 minutes. Add tomato and paprika, and cook, stirring occasionally, 5 minutes. Stir in noodles, calamari, stock mixture, 1 tablespoon parsley, salt, and pepper.
• Transfer to oven. Bake until noodles on top begin to curl, about 10 minutes. Top with remaining tablespoon parsley, and drizzle with oil. Serve with allioli.

SQUID INK PASTA

Steps:

• Combine the flour, squid ink, eggs and 5 ounces water in a stand mixer until a dough forms. Use a pasta machine according to the manufacturer's instructions and make tagliolini.
• Steam the clams in a large pot in 1 inch of water until they open wide. Remove the clams to a bowl. Add the garlic, Fresno chile, olive oil, wine, butter, cherry tomatoes and parsley and cook until it reduces.
• Cook the pasta in a large pot of salted water until al dente. Toss with the sauce, then divide among 4 plates. Top each with some sea urchin and clams and serve immediately.

CHEF ANNE'S ALL-PURPOSE PASTA DOUGH WITH SQUID INK

Steps:

• Mound the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely is better here). Crack the eggs into the hole and add the olive oil, squid ink and some salt.
• Using a fork, beat the eggs together with the olive oil, squid ink and salt; then begin to incorporate the flour into the egg mixture, being careful not to break the sides of the well or else the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together into a homogeneous mixture, THEN you can start kneading.
• When kneading, it is VERY important to put your body weight into it; get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader, or 10 to 15 minutes for an inexperienced kneader. Put your body weight into it; you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let it rest for at least 20 to 30 minutes. If using immediately, do not refrigerate.
• Roll and cut the pasta into the desired shape.
• How smooth and supple!

SHRIMP CURRY SQUID INK PASTA A LA CHINA GRILL

Steps:

• Boil large pot of water for pasta MEANWHILE SHIRMP - Thread shrimp on to skewers Brush Shrimp w/peanut oil Sprinkle with smokey paprika or other smokey flavoring Broil til pink Turn skewers, sprinkle with more flavor if necessary and broil til lightly singed (you can also grill on an open flame) CURRY - Put curry paste into a small wok or sauce pan and heat on medium high Add coconut milk, simmer and whisk to incorporate curry - should turn milk pink (NOTE - you can add more or less curry paste and coconut milk to taste) As it bubbles, add the fish sauce and brown sugar, continue incorporating, simmer down to reduce - it should be thick rather than soupy Slice shitake mushrooms into 1/4" slivers and add them along with the tomatoe halves into the curry - simmer another few minutes Once the pasta water boils, add the squid ink pasta. Follow directions on package but most need only about 3 minutes to boil. Al dente is better than mushy ASSEMBLE Drain pasta in collander, stop cooking with cold water, drain again. Pile pasta in a high mound in the middle of a serving plate with a lip or shallow bowl. Arrange shrimp in a circle on top of /around the base of the pasta pile Pour the curry over the pasta and puddle around shrimp. Sprinkle bonito fish flakes on top of the pasta/shrimp plate and add the cilantro sprig if desired. ENjoy - eat with chopsticks if you have 'em

HOMEMADE SQUID INK PASTA

Steps:

• Dust 2 baking sheets with semolina flour and set aside.
• Step One: Mixing
• In a large bowl, mix the squid ink, egg, and 120 grams (about 1/2 cup) water. Place the flour on a dry, clean work surface, forming a mound about 8 to 10 inches in diameter at its base. Sprinkle the salt in the middle of the mound. Using the bottom of a measuring cup, create a well 4 to 5 inches wide, with at least a half inch of flour at the bottom of the well.
• Slowly and carefully add the wet ingredients (squid ink, egg, and water) into the well, treating the flour as a bowl. Using a fork, gently beat the eggs without touching the flour walls or scraping through the bottom to the work surface. Then, still stirring, begin to slowly incorporate the flour "walls" into the egg mixture, gradually working your way toward the outer edges of the flour, but disturbing the base as little as possible. If the eggs breach the sides too soon, quickly scoop them back in and reform the wall. Once the dough starts to take on a thickened, paste-like quality (slurry), slowly incorporate the flour on the bottom into the mixture.
• When the slurry starts to move as a solid mass, remove as much as possible from the fork. Slide a bench scraper or spatula under the mass of dough and flip it and turn it onto itself to clear any wet dough from the work surface. At this point, with your hands, start folding and forming the dough into a single mass. The goal is to incorporate all the flour into the mass, and using a spray bottle to liberally spritz the dough with water is essential. It is a very dry dough, and it cannot be overstated how important it is to generously and constantly spritz to help "glue" any loose flour to the dry dough ball. When the dough forms a stiff, solid mass, scrape away any dried clumps of flour from the work surface, which, if incorporated in the dough, will create dry spots in the final product.
• Step Two: Kneading
• Kneading is an essential step in the dough-making process: it realigns the protein structure of the dough so that it develops properly during the resting stage that follows. Kneading is simple: Drive the heel of your dominant hand into the dough. Push down and release, and then use your other hand to pick up and rotate the dough on itself 45 degrees. Drive the heel of your hand back in the dough, rotate, and repeat for 10 to 15 minutes. This is how Italian grandmas get their fat wrists.
• Pasta is easy to underknead but virtually impossible to overknead (unlike bread, where each type has its sweet spot or ideal kneading time). That said, even though the dough cannot be overkneaded, it can spend too much time on the worktable-and, as a direct result, start to dehydrate and be more difficult to form into its final shape. For best results, I think a 10 to 15 minute range is a solid guideline. When the dough is ready, it will stop changing appearance and texture. The dough will be firm but bouncy to the touch and have a smooth, silky surface, almost like Play-Doh. Tightly wrap the dough in plastic wrap.
• Step Three: Resting
• At this stage, the flour particles continue to absorb moisture, which further develops the gluten structure that allows pasta dough to stand up to rolling and shaping.
• If you plan to use the dough immediately, let it rest at room temperature, wrapped in plastic, for at least 30 minutes prior to rolling it out (the next step). If resting for more than 6 hours, put the dough in the refrigerator. It's best to use fresh dough within 24 hours. Under proper refrigeration, the dough will hold for 2 days.
• The Final Step: Rolling Out the Dough
• Rolling is the last phase of the mixing process. Rolling out pasta by machine-whether it's a hand-crank model or an electric one-should be a delicate, almost Zen-like art. You can only roll out dough that has rested for at least 30 minutes at room temperature. If it has rested for longer in the fridge, give the dough enough time to come back to room temperature. The fat content of pasta dough is so high that it will solidify when cold, so it needs to come back to room temperature to be easier to roll.
• The process for rolling sheets of pasta dough is the same whether you have a hand-cranked machine or an electric one, like we have in the restaurant.
• To start, slice off a section of the ball of dough, immediately rewrapping the unused portion in plastic wrap. Place the piece of dough on the work surface and, with a rolling pin, flatten it enough that it will fit into the widest setting of the pasta machine. You do not want to stress the dough or the machine.
• It's crucial to remember that whenever the pasta dough is not in plastic wrap or under a damp towel, you're in a race against time. The minute you expose the pasta to air, it starts to dehydrate. This creates a dry outer skin that you do not want to incorporate into the finished dough; the goal is to create a dough of uniform consistency.
• Our dough is purposely very dry. We do not add any raw flour in the rolling process. Extra flour added at this point sticks to the dough and, when cooked, that splotch turns into a gooey mass, a slick barrier to sauce. It dulls the seasoning and flavors of both the dough and the finished dish.
• Begin rolling the dough through the pasta machine, starting with the widest setting first. Roll out the dough to the thick setting, slightly over 1/16-inch. When handling the sheet of dough-especially as it gets longer-always keep it taut and flat. Never grab or flop or twist the pasta. The sheet should rest on the inside edges of your index fingers with your fingers erect and pointed out.
• The hands don't grab or stretch the dough; instead, they act as paddles, guiding the sheet of dough through the machine. Handling the dough with your fingers pointed straight out alleviates any pressure on the dough, which stretches and warps it. Use the right hand to feed the machine and use the left hand to crank. Once the pasta dough is halfway through, switch hands, pulling out with the left hand. If you have trouble doing it alone as the dough gets longer and thinner, find a friend to help juggle the dough, or roll out a smaller, more wieldy batch. Once you roll out the dough, immediately form it into shape.
• If you are cutting the dough with a chitarra, first cut a section of rolled dough that is the same length as your chitarra and place it atop the strings. Using a rolling pin, lightly press (but don't cut) the dough, forming a slight indentation-enough to set it so it won't slide. Then, press with more force to cut the dough through the strings into noodles. Put the noodles on the prepared baking sheet. Repeat with the remaining dough.
• If you are cutting the dough by hand, cut a 2-foot section of the rolled-out dough sheet, and cover the rest of the dough with plastic wrap. Using a knife, cut the dough into 12-inch segments. Make two stacks of strips, with four strips per stack and dusting between layers with semolina flour. Allow the dough to dry until it has a leathery texture, 30 to 45 minutes. It should still be pliable. Fold each stack like a letter, forming three even layers. Cut individual square-edged, long noodles by slicing segments off the edge of the folded dough that are the same width as the dough's thickness. Shake off the excess semolina and form into small nests on the prepared baking sheets.

ONLINE GOURMET MEALS - THEHOMEFOODCOOK - SQUID INK PASTA WITH CHERRY TOMATOES & VONGOLE

Steps:

• The homemade pasta was done in the usual manner. This was a 4 egg, plain flour pasta. Two sachets of squid ink were used. The ink was added at the end, after the dough had already been formed. Although this gave good results, the dough had to be kneaded more than usual so as to blend the colour in fully. The next time I make this, I would add the ink into the eggs first and only mix in the flour after. Once rested, the fettuccine was rolled and cut. While the pasta was resting, slice the cherry tomatoes into halves and stir in the tomato salad ingredients. Leave the tomatoes to sit. Next, I made the squid and vongole sauce. Sweat the onion, garlic, thyme and chilli with the butter in a pot on medium heat. Add olive oil if needed. When the onions become soft and transparent turn the heat up and add both chicken stock and ink to the pot. Bring to a simmer. Add the squid into the sauce and cook for a couple of minutes. Drain out only the squid from the sauce and set aside. If cooked for too long they will become tough! Now add the vongole into the sauce and cover the lid. They will cook in a few minutes. Keep an eye on them. Once the vongole shells have opened, remove the shells from the pot and reduce the sauce to an appropriate amount. Finally the pasta can be cooked in boiling water as per the norm. Make sure it is al dente. Drain the fettuccine, then place into the sauce and combine well. Add the vongole, squid and tomatoes into the pot as well.

SQUID INK PASTA

Steps:

• Step One: Mixing In a large bowl, mix the squid ink, egg, and 120 grams (about 1/2 cup) water. Place the flour on a dry, clean work surface, forming a mound about 8 to 10 inches in diameter at its base. Sprinkle the salt in the middle of the mound. Using the bottom of a measuring cup, create a well 4 to 5 inches wide, with at least a half inch of flour at the bottom of the well. Slowly and carefully add the wet ingredients (squid ink, egg, and water) into the well, treating the flour as a bowl. Using a fork, gently beat the eggs without touching the flour walls or scraping through the bottom to the work surface. Then, still stirring, begin to slowly incorporate the flour "walls" into the egg mixture, gradually working your way toward the outer edges of the flour, but disturbing the base as little as possible. If the eggs breach the sides too soon, quickly scoop them back in and reform the wall. Once the dough starts to take on a thickened, paste-like quality (slurry), slowly incorporate the flour on the bottom into the mixture. When the slurry starts to move as a solid mass, remove as much as possible from the fork. Slide a bench scraper or spatula under the mass of dough and flip it and turn it onto itself to clear any wet dough from the work surface. At this point, with your hands, start folding and forming the dough into a single mass. The goal is to incorporate all the flour into the mass, and using a spray bottle to liberally spritz the dough with water is essential. It is a very dry dough, and it cannot be overstated how important it is to generously and constantly spritz to help "glue" any loose flour to the dry dough ball. When the dough forms a stiff, solid mass, scrape away any dried clumps of flour from the work surface, which, if incorporated in the dough, will create dry spots in the final product. Step Two: Kneading 15 minutes then let rest for 30 minutes