Gluten-Free Squid Ink Pasta
Dive into a world of bold flavors with this Gluten-Free Squid Ink Pasta, a stunning dish that’s both visually and gastronomically striking. Perfect for those with dietary restrictions, this recipe combines gluten-free all-purpose flour, tapioca starch, and xanthan gum to create a silky, cohesive dough that mimics traditional pasta—minus the gluten. The deep black hue and briny undertones of squid ink elevate the dish, making it ideal for pairing with seafood or your favorite gourmet sauces. Despite its elegant appearance, this homemade pasta is surprisingly easy to make, requiring just 45 minutes of prep and a quick 5-minute cook time. Whether you're hosting a dinner party or enjoying a luxurious weeknight dinner, this recipe is sure to impress. Get ready to savor a restaurant-quality dish in the comfort of your home!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 50 grams Tapioca starch
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 2 whole Large eggs
- 1 whole Extra egg yolk
- 1 tablespoon Olive oil
- 1 tablespoon Squid ink
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, tapioca starch, xanthan gum, and salt until well combined.
Create a well in the center of the dry ingredients. Crack the eggs and add the extra egg yolk into the well, followed by the olive oil and squid ink.
Using a fork, beat the wet ingredients gently, gradually incorporating the dry ingredients from the edges of the well. Continue mixing until a dough forms.
Transfer the dough onto a clean, lightly floured (use gluten-free flour) surface. Knead the dough by hand for about 5-7 minutes until it is smooth and pliable. If the dough is sticky, sprinkle a little more gluten-free flour as needed.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This allows the xanthan gum to activate and makes the dough easier to work with.
After resting, divide the dough into two portions. Keep one portion covered to prevent it from drying out while working with the other.
Use a rolling pin or pasta machine to roll out the dough into a thin sheet (about 2mm thickness). Sprinkle with a little gluten-free flour as necessary to prevent sticking.
Cut the pasta sheet into your desired shape, such as fettuccine or linguine, using a knife or a pasta cutter.
Repeat the rolling and cutting process with the remaining dough.
Bring a large pot of salted water to a boil. Cook the pasta for 3-5 minutes, or until it is tender yet firm to the bite. Drain carefully.
Serve immediately with your choice of sauce or seafood topping to complement the deep flavors of the squid ink.
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 226.0 g | 82% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 2.4 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 163 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
