lauttimur.com - Squid ink pasta, also known as "pasta al nero di seppia" in Italian, is a unique and flavorful pasta dish that gets its distinctive color and taste from squid ink. The ink is extracted from squid or cuttlefish and used as an ingredient in making the pasta or as a sauce for the pasta. Here's a basic recipe for making squid ink pasta from scratch:

Ingredients:

• For the Pasta Dough:
•  2 cups all-purpose flour
• 2 large eggs
• 2-3 teaspoons squid ink (available in small sachets or jars at some specialty food stores)

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For the Sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup seafood broth (you can use fish or shrimp broth)
• 1/2 cup heavy cream
• 2 teaspoons squid ink
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:
1. Make the Squid Ink Pasta:

• On a clean surface or in a large mixing bowl, mound the flour and create a well in the center.
• Crack the eggs into the well and add the squid ink.
• Using a fork or your fingers, gradually incorporate the flour into the eggs and ink until you have a dough.
• Knead the dough for about 5-10 minutes until it's smooth and elastic. If the dough is too dry, you can add a little water, and if it's too wet, add more flour.
• Wrap the pasta dough in plastic wrap and let it rest at room temperature for about 30 minutes.

2. Roll and Cut the Pasta:
Divide the pasta dough into small portions.
Roll out each portion using a pasta machine or a rolling pin until it's thin, about 1/8-inch thick.
Cut the rolled-out dough into your desired pasta shape, such as fettuccine or tagliatelle. You can also use a pasta machine attachment for this.

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3. Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Carefully add the squid ink pasta to the boiling water.
• Cook the pasta for about 2-3 minutes (fresh pasta cooks quickly), or follow the package instructions for dried squid ink pasta.
• Drain the pasta and set it aside.

4. Combine the Pasta and Sauce:

• In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become translucent.
• Pour in the white wine and let it simmer for a few minutes until it reduces by half. Add the seafood broth and heavy cream. Simmer for another 2-3 minutes.
• Stir in the squid ink to create a dark sauce. Season with salt and black pepper to taste.
• Add the cooked squid ink pasta to the pan with the sauce. Toss the pasta in the sauce until it's well coated and heated through.
• Divide the squid ink pasta among serving plates. Garnish with chopped fresh parsley and serve hot.

Enjoy your homemade squid ink pasta!

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