Do you love pasta but want to try something a little different? Squid ink pasta is the perfect solution! This tasty dish is simple to make and can be enjoyed with your favorite sauce. In this blog post, I will show you how to make squid ink pasta from scratch. I will also provide some tips on how to make it taste its best. Let’s get it!
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What is Squid Ink Pasta and what is it made of?
Squid ink pasta is a type of pasta that is made with squid ink or cuttlefish ink. The ink is obtained from squid and other cephalopods, and it is used to give the pasta its black color. Squid ink pasta has been around for a very long time (centuries), but it has become more popular in recent years as people have become more adventurous with their food choices. If you find yourself on a date in a fancy Italian restaurant, order some squid ink pasta. It’s an elegant and exceptional choice that will leave you really satisfied and impressed with the flavor and presentation.
Squid ink is made up of melanin, protein, and sugar. Melanin is what gives the ink its black color. The protein and sugar help to thicken the ink so that it can be used in cooking. Squid ink is a natural product and it is safe to consume. So don’t worry and enjoy!
What does squid ink taste like?
Squid ink has a distinct taste that some people compare to the ocean or seaweed. It is also slightly salty and umami-rich. If you are adventurous with your food choices like I am, you may enjoy the taste of squid ink pasta. It’s such a delightful and elegant flavor that you don’t want to miss out on. My wife absolutely loves it!
The health benefits of eating squid ink pasta
Squid ink pasta is a good source of protein, fiber, and vitamins. It is also low in calories and fat. Squid ink pasta can help you regulate your blood sugar levels and boost your immune system. Additionally, squid ink contains antioxidants that can help protect your cells from damage.
(Note: I am providing this info solely as an educational/informational piece. Use your own discretion as this should not substitute for professional medical advice)
How to make squid ink pasta at home
Making squid ink pasta at home is a fun and easy project that can be completed in just a few steps. I would break it down into five simple stages: Mise en place, Kneading, Resting, Rolling, and Cutting/Cooking.
MISE EN PLACE STAGE:
First, you will need to gather the necessary ingredients. This includes: Squid Ink, your flour of choice, extra virgin olive oil, eggs, and water (as needed). Squid ink can be found in the seafood section of most grocery stores (I ordered mine online on Amazon). It is important to remember that a little goes a long way when it comes to squid ink, so don’t overdo it!
KNEADING STAGE:
Once you have gathered all of the ingredients, you will need to combine the squid ink, flour, olive oil, eggs, and water in a bowl and mix until the dough is smooth and forms a ball. If using a food processor or stand mixer, pour dry ingredients in first and then add in the wet ingredients. If the dough is too sticky at this point, add more flour. Conversely, if it is too dry, add more water. Once the dough has reached the desired consistency, knead it for about ten minutes to form a smooth and elastic ball (3-5 minutes is enough if using a stand mixer). Kneading is important to form the gluten matrix and allowing the gluten proteins to organize themselves. This gives you more structure and a nice chewy yet textured bite to your pasta. So, don’t skip this step!
RESTING STAGE:
Before this stage, the dough should be able to spring back upon poking it. If not, then it KNEADS more love. Haha, see what I did there? Wrap it tightly in a plastic wrap (as little air pockets as possible) and set it aside for at least 15-30 minutes to rest, depending on the type(s) of flour used and any tenderizing agents incorporated (if any). This is probably the most important step. If the dough is not fully relaxed, it will be too hard to roll out and you’ll be left with very clumpy, hard and unpleasant pasta to eat. That is a big no no.
ROLLING STAGE:
Next, you will need to divide the dough into 4 parts and roll each part into a thin sheet. You can do this either by hand with a rolling pin or use a stand mixer attachment/manual pasta roller machine. Depending on the pasta shape, the thickness of the sheet of dough will differ. For Spaghetti, you want a nice and thin sheet of pasta dough. Start on the widest setting (1) and roll it out a few times (3-4 times). Then, what I like to do is go up on the settings by the even numbers (2 – 4 – 6) and run it through twice on each setting. I found that this method ensures a nice and perfectly thin sheet of pasta dough that can be cut easily and tastes delicious. You’re welcome 🙂
CUTTING/COOKING STAGE:
Then, use a knife or pizza cutter to cut the dough into strips. Alternatively, you can use the pasta cutter attachment for the stand mixer to cut the dough into thin or thick strips. Finally, cook the pasta in boiling water for 3-5 minutes or until it is al dente. Plate it up and enjoy with your favorite sauce! For my demonstration today, I decided to use my Homemade Marinara Sauce!
Tips for cooking with squid ink pasta
This pasta is a delicious and unique way to enjoy your favorite pasta dish. Here are some tips on how to make it taste best:
- It pairs well with lighter sauces such as olive oil, tomato sauce, or a light cream sauce.
- If you want a more robust flavor, try pairing it with a heartier sauce such as pesto or Alfredo.
- It can be served hot or cold. If you choose to serve it cold, I would recommend adding some extra seasoning to the dish.
- It is best enjoyed fresh but can be stored in the fridge for up to three days. Reheat before serving.
- When cooking the squid ink pasta, make sure to not overcook it so it’ll maintain its al dente texture
- If you want an even richer flavor profile in your squid ink pasta, try using seafood broth instead of water when boiling the noodles. This intensifies that seafood flavor and really elevates the taste overall.
How to store and serve squid ink pasta
Squid ink pasta can be stored in the fridge in an airtight container for up to three days. When you’re ready to eat it, simply reheat it on a pan over medium heat. Serve with your favorite sauce and enjoy!
Tools/Ingredients you might need:
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Does Squid Ink Pasta make your poop black?
This question comes up a lot. My wife actually asked me if it turned my poop black the day after eating this pasta. And the answer is yes. According to the British Medical Journal USA, the ingestion of squid-ink pasta can cause non-hemorrhagic, black, tarry stools. This is normal and will subside after a day. So don’t worry and enjoy!
So there you have it. Squid ink pasta. What is it? What’s in it? And most importantly, what does it taste like? Personally, I think squid ink pasta tastes a bit like seaweed and iodine (in a good way!). But don’t just take my word for it – give it a try yourself and see what you think. As with all new foods, start with a small portion to make sure you don’t have an adverse reaction to the ink. And if everything goes according to plan, enjoy your black-as-night masterpiece knowing that you’re getting some serious health benefits in the process! How do you rate squid ink pasta on the deliciousness scale? Let me know in the comments below! Squid Ink Pasta. It’s not just for Halloween anymore! Yummmy.
INGREDIENTS:
Tipo 00 Flour + Semolina Flour – I found that this combo gives you one of the BEST pasta doughs ever. It is highly recommended by Award-Winning Chef Marc Vetri in his “Mastering Pasta” book.
Squid Ink – Provides the nice salty, umami-packed seafood flavor. You could use cuttlefish ink interchangeably, like I did.
Extra virgin olive oil – For added fat and flavor and to make the dough easier to roll out. I use high quality olive oils like Colavita.
Water – (as needed) for added moisture if pasta dough is too dry
Eggs + Egg Yolks – you can use whichever combination you like and what works best with the type of flour you’re using. I used 1 whole egg + 3 egg yolks for that amount of flour.
Squid Ink Pasta
Equipment
- 1 Stand Mixer
- 1 Chopping Board
Ingredients
- 1 cup Tipo 00 flour, plus more for dusting (may substitute with All-Purpose Flour)
- ¾ cup Semolina flour (may omit and just use All-Purpose Flour)
- 1 whole egg
- 3 egg yolks
- 1 tbsp extra virgin olive oil
- 1 tbsp squid ink (may use cuttlefish ink)
Instructions
- Mise en place stage: measure out 1 cup of 00 flour and 1 cup of semolina flour, crack open and collect 1 whole egg plus 3 egg yolks, measure about 1 tablespoon of extra virgin olive oil and set aside.
- Kneading Stage: Put dry ingredients into the stand mixer bowl (flour). See NOTES if making it manually by hand. Whisk together the eggs, olive oil and squid ink in a separate bowl. Attach the paddle attachment to the Kitchen Aid stand mixer and start on low speed setting. Slowly add the wet mixture into the flour as the paddle rotates until fully incorporated. Continue to knead for about 5 minutes until a nice smooth dough is formed (See notes). The dough should be nice, smooth and elastic. It should be able to spring back upon poking it. If not, then it needs more kneading.
- Resting Stage: Wrap it tightly in a plastic wrap (as little air pockets as possible) and set it aside for at least 15-30 minutes to rest, depending on the type(s) of flour used and any tenderizing agents incorporated (if any). This is probably the most important step. If the dough is not fully relaxed, it will be too hard to roll out and you’ll be left with very clumpy, hard and unpleasant pasta to eat. That is a big no no.
- Rolling Stage: Next, you will need to divide the dough into 4 parts and roll each part into a thin sheet. You can do this either by hand with a rolling pin or use a stand mixer attachment/manual pasta roller machine. For Spaghetti, you'll want to roll it out nice and thin. Start on the widest setting (1) and roll it out a couple of times first (3-4 times). Then work your way up to setting 2 and run it through twice. Go up to setting 4 and run it through twice. Lastly, run it through setting 6 twice and it should be ready to cut.
- Cutting/Cooking Stage: Then, use a knife or pizza cutter to cut the dough into strips. Alternatively, you can use the pasta cutter attachment for the stand mixer to cut the dough into thin or thick strips. Finally, cook the pasta in boiling water for 3-5 minutes or until it is al dente.
- Plate it up and enjoy with your favorite sauce!
Video
Notes
- If making this manually by hand, place flour onto hard stable surface (chopping board) and make a well in the middle. Using a fork or whisk, whisk in the wet ingredients and follow the steps accordingly.
- If dough is too sticky, add some more flour. If dough is too dry, add some more water. Always scrape the sides of the stand mixer bowl to make sure all flour is being uniformly mixed in.
