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Squid ink pasta

This pretty and vibrant black pasta dough is a lovely homemade pasta that's delicious with a variety of sauces.

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 2 approx
Calories: 418 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 large eggs
  • 1 teaspoon squid ink or cuttlefish ink
  • 1 ½ cups all purpose flour plain flour

Instructions

    Cup of Yum
  1. Place the eggs and squid ink in a food processor or stand mixer and mix until they are blended together, but stop before they get too aerated and develop foam.
  2. Add the flour then pulse, if using a food processor, , or mix on low for a stand mixer, until the dough comes together in small clumps/crumbs.
  3. Remove the dough to a floured surface and bring into a ball. Knead with floured hands for a minute or twos. It should be soft but not sticky - if it is, add a little more all-purpose/plain flour as you knead.
  4. Wrap in plastic/cling film and allow to rest at room temperature for around 30 minutes. At this stage, you can keep the dough in the fridge for a day or two until ready to use. Then, let it rest at room temperature around 30 minutes before rolling.
  5. When ready, cut a chunk from the dough (around ¼ at a time) and cover the piece you aren't working with with cling film/wrap to save it drying out.
  6. As you work with each piece, flatten it out slightly, dust with flour then put it through your pasta roller on the widest settings a few times (around 2 - 3 times) until smooth, dusting with flour in between if at all sticky. This is a relatively soft dough so you will likely need a bit extra flour. Then move up the settings rolling ideally twice at each setting (once from either end) until you get to the thickness you would like. On my machine, I typically roll to about '5'.
  7. Then, either use the cutter attachment or hand cut if you want to make into linguine/fettuccine and place the ribbons onto a floured tray or surface in little stacks or laid flat. Alternatively, cut into other pasta shapes eg bow ties, leave as sheets etc. If using for ravioli, you will want to roll thinner.
  8. Once you have all the pasta prepared and ready to cook, place handfuls at a time in boiling water, helping the pieces to separate as you add them, for around 2-3 minutes until they come to the surface then cook around a minute more. Drain and add to the sauce you are serving with and repeat.
  9. Serve immediately with your preferred sauce (see post above for ideas).

Notes

  • While I find this works easiest with a food processor as it's easy to make sure everything is well blended without getting ink everywhere, you can use a stand mixer, as described above, or mix by hand. Place the flour on your work surface in a pile, make a well in the middle and then pour in the eggs and ink. Use a fork to blend the eggs and ink together then gradually incorporate the flour into the egg mixture. 
  • While I find this works easiest with a food processor as it's easy to make sure everything is well blended without getting ink everywhere, you can use a stand mixer, as described above, or mix by hand. Place the flour on your work surface in a pile, make a well in the middle and then pour in the eggs and ink. Use a fork to blend the eggs and ink together then gradually incorporate the flour into the egg mixture. 
  • You can also use tipo "00" flour for this. 

Nutrition Information

Calories 418kcal (21%) Carbohydrates 75g (25%) Protein 16g (32%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 164mg (55%) Sodium 65mg (3%) Potassium 162mg (5%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 238IU (5%) Calcium 39mg (4%) Iron 5mg (28%)

Nutrition Facts

Serving: 2approx

Amount Per Serving

Calories 418

% Daily Value*

Calories 418kcal 21%
Carbohydrates 75g 25%
Protein 16g 32%
Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.01g 1%
Cholesterol 164mg 55%
Sodium 65mg 3%
Potassium 162mg 3%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 238IU 5%
Calcium 39mg 4%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.