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Garganelli with Squid and Saffron
4.9 from 261 votes

Garganelli with Squid and Saffron

Garganelli with Squid and Saffron features hand-rolled pasta pillows paired with tender squid cooked in a flavorful sauce of fish stock, white wine, anchovy, capers, chili, garlic, and saffron. The dough is made fresh with egg and a mixture of durum and "00" flour, with some dough colored black using squid ink to complement the seafood. The saffron adds a subtle, aromatic warmth that elevates the dish.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings: 4 servings
Course: Main Course
Cuisine: Italian

Ingredients

  • 400 gr squid
  • 200 ml fish stock
  • 50 ml white wine dry
  • 1 anchovy
  • 1 tsp capers
  • 1 parsley small bunch
  • ½ red chili
  • 0.4 gr saffron
  • 1 garlic clove
  • 2 tbsp extra virgin olive oil
  • salt
  • black pepper
For the garganelli:
  • 2 egg
  • 150 gr durum flour
  • 50 gr "00" flour
  • black squid ink
For the black garganelli:
  • 2 egg
  • 150 gr durum flour
  • 60 gr "00" flour
  • 1 tsp black squid ink

Instructions

    Cup of Yum
  1. Start by making both pastas. Knead well all the ingredients until the dough is smooth and elastic. Wrap in cling film and let it rest for 30 minutes.
  2. With a pasta machine roll out thin sheets (about 1mm/0.04") of pasta and cut them into little squares of 5 cm (2 inches) each side.
  3. Wrap the squares around the wooden cylinder and press by rolling them onto the little chopping board to seal them. With a few attempt you will be fine! Trust your pasta making skills!
  4. Proceed with the black pasta as well and be careful not to leave the pasta sheets to long on the table as once they dry out you will no longer be able to “close” them.
  5. Dust the Garganelli with durum flour and aside in the fridge while preparing the sauce.
  6. Clean the squids. Remove the internal guts and outer skins and rinse well. Get rid as well of the beak placed in the middle of the tentacles.
  7. Cut the squids into smaller pieces and roast them in a non stick pan on high heat with a drizzle of EVO oil and a touch of salt and pepper for a couple of minutes until golden. Remove from the pan and use the same pan to make the sauce.
  8. Stir fry the garlic and chilli with olive oil, add the chopped anchovies and capers, pour in the wine and let the alcohol evaporate.
  9. Now pour in the fish stock, add the saffron and let it simmer until reduced by 2 third.
  10. Cook the Garganelli in salted boiling water for just 2 minutes and drain al dente.
  11. Drop them into the sauce and put back in the roasted squid. Stir and toss on high heat adding a nice tbsp. of extra virgin olive oil and a ladle of cooking water if the sauce thickens too much.
  12. This process should give a nice creaminess to the Garganelli.
  13. Season to taste and plate straight away in large pasta bowls and sprinkle over chopped fresh parsley and chillies.

Notes