Squid Ink Pasta

Squid Ink pasta has become a trendy and popular dish in the US. This has become a favorite of mine as well as lots of my friends. The ‘seafood umami’ taste that the squid ink adds to the egg rich noodle is a definite plus.

Squid Ink Pasta

You can purchase squid ink (tinta de calamar) online. However, since I decided to take this challenge last minute, finally after going to WholeFoods and few other local markets, I found little packets of these sold at Draeger’s market (San Mateo store only). I was also told that some Japanese supermarket (ie. Nijiya) sell them (ikasumi).

Ingredients

Suggested Serving Size: 4

Squid Ink

Instructions

  1. Whisk eggs, yolks and squid ink until smooth. Well
  2. Make a well with flour on a working surface and mix the squid ink egg mixture.
  3. Knead 15 min.
  4. Wrap with plastic and rest for 30 min.
  5. Use pasta roller and cutter to cut into desired pasta. Pasta Roller

Note: the dough can be made 24 hour in advance and kept in the fridge. Take the dough and rest in room temperature for 30 min prior to shaping/cutting it.