Squid Ink Pasta
Dive into the luxurious flavors of homemade Squid Ink Pasta, a striking dish that combines fresh, handcrafted black pasta with a light and aromatic garlic-tomato sauce. The deep, briny flavor of squid ink gives the pasta its signature ebony hue and a subtle taste of the sea, perfectly complemented by the sweetness of sautéed cherry tomatoes and the tang of fresh lemon juice. This recipe guides you through the art of making pasta from scratch, using a combination of all-purpose and semolina flours for a perfect texture. Tossed in a white wine-infused sauce and finished with a shower of fresh parsley, this elegant and visually stunning dish is perfect for impressing guests or treating yourself to a restaurant-quality meal at home. Quick to cook yet rich in flavor, this homemade squid ink pasta will become a standout in your culinary repertoire. Keywords: homemade pasta, squid ink, seafood pasta, garlic-tomato sauce, Italian recipe, fresh ingredients.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 50 grams Semolina flour
- 3 large Eggs
- 10 grams Squid ink
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 large Garlic cloves
- 200 grams Cherry tomatoes
- 2 tablespoons Olive oil
- 100 milliliters White wine
- 20 grams Parsley
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 Lemon
Instructions
In a large bowl, combine the all-purpose flour and semolina flour, creating a well in the center.
Crack the eggs into the well and add the squid ink.
Using a fork, beat the eggs, gradually incorporating the flour from the sides of the well until a sticky dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Divide the dough into four pieces.
Using a pasta machine, roll each piece of dough into thin sheets, gradually reducing the thickness setting.
Cut the sheets into the desired pasta shape, such as fettuccine or tagliatelle. Dust with flour to prevent sticking.
To make the sauce, heat the olive oil in a skillet over medium heat.
Slice the garlic cloves and add them to the skillet, cooking until they are golden and fragrant.
Halve the cherry tomatoes and add them to the skillet, cooking until they begin to soften.
Pour in the white wine, allowing it to reduce slightly.
Add sea salt and black pepper to the sauce.
Bring a large pot of salted water to a boil and cook the pasta for about 2 to 3 minutes, or until al dente.
Drain the pasta and add it to the skillet with the sauce.
Toss the pasta in the sauce to coat well.
Chop the parsley and add it to the pasta, tossing to combine.
Serve the pasta with a squeeze of fresh lemon juice.
Nutrition Facts
Calories |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4936 mg | 215% | |
| Total Carbohydrate | 288.5 g | 105% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 9.2 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 232 mg | 18% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1420 mg | 30% | |
*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.
