Low Sodium Squid Ink Pasta
Dive into the unique and visually striking world of homemade **Low Sodium Squid Ink Pasta**, a healthier twist on an Italian classic that's as elegant as it is flavorful. This recipe highlights the natural salty essence and deep black hue of squid ink without relying on added sodium, making it perfect for those seeking a low-sodium option. Fresh pasta dough is handmade with eggs, squid ink, and olive oil, kneaded to perfection and rolled into silky, black ribbons. Cooked briefly until al dente, the pasta is then tossed in a simple butter garlic sauce infused with parsley and zesty lemon, delivering bold flavors without overpowering. Ready in under an hour, this recipe is ideal for gourmet dinners, and its stunning appearance ensures a show-stopping plate every time.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 2 tablespoons Squid ink
- 3 units Large eggs
- 1 tablespoon Olive oil
- 2 tablespoons Unsalted butter
- 2 units Garlic cloves, minced
- 0.5 teaspoon Red chili flakes (optional)
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
- 0.25 teaspoon Freshly ground black pepper
- 120 milliliters Reserved pasta water
Instructions
Place the flour on a clean surface or in a large mixing bowl. Make a well in the center and crack in the eggs.
Add squid ink and olive oil into the well. Use a fork to whisk the eggs, squid ink, and olive oil, gradually incorporating the flour from the edges of the well.
Once the mixture forms a shaggy dough, knead it by hand for 8-10 minutes until smooth and elastic. If the dough is sticky, add a small amount of flour; if it is too dry, add a teaspoon of water.
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
After resting, divide the dough into four portions. Use a pasta machine or rolling pin to roll each portion into thin sheets. Dust with flour to prevent sticking.
Cut the sheets into your desired pasta shape (e.g., fettuccine or tagliatelle) and set aside on a floured surface.
Bring a large pot of water to a boil. Since this is a low sodium recipe, do not add salt to the water. Cook the pasta for 2-4 minutes, until al dente. Reserve 120ml of pasta water before draining.
In a large skillet, melt unsalted butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. If desired, add red chili flakes for a bit of heat.
Add the reserved pasta water to the skillet, stirring to combine. Toss the cooked pasta in the skillet, ensuring it is well coated in the sauce.
Stir in fresh parsley, lemon zest, and freshly ground black pepper for additional flavor.
Serve immediately, garnished with an extra sprinkle of parsley if desired. Enjoy your low sodium squid ink pasta!
Nutrition Facts
Calories |
1676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 238.9 g | 87% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 0.8 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 168 mg | 13% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 653 mg | 14% | |
*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.
