tagAlt.Fresh Taglierini Pasta with Black Squid Ink

Fresh Taglierini Pasta with Black Squid Ink

Dramatic, black taglierini pasta with squids: a fish pasta dish you can make at home, it's a lot easier than you think!

  • ( Scored 5 on 1 reviews )

Rosanna:

I didn't think making black pasta at home was do-able, let alone this easy! Thank you for this amazing recipe, my whole family loves it!

read all reviews...

Dramatic and darkly appealing, black squid ink fresh pasta is both delicious and visually inspiring. While you might be tempted to think of it as a special-occasions kind of dish, the reality of squid ink pasta is that it's much easier to create this delicious fresh squid ink pasta right in your own home, any day of the week.

The easy-to-follow recipe provides a tasty base from which to launch yourself - you can master the fresh handmade squid ink pasta part only, or venture further and prepare the seafood-based sauce where fresh squid plays a leading role in making your memorable Italian seafood dishes a regular guest on your dinner table.

Do you love fresh handmade Italian pasta? Be sure to check out the basic Mamabip fresh pasta dough recipe and become a genuine Pasta pro in no time. Need some pasta sauce ideas? Check out the Sauce index for lots of terrific, seasonal ideas with both fresh veggies and meat-based sauces.

 

Sign up below for the Mamablip newsletter brimming with cooking tips, wine news, and travel ideas today!

Ingredients

for 6 servings

Squid Pasta Ingredients

  • All-purpose flour 250 grams
  • Semola flour 150 grams
  • Egg 1
  • Eggs (Yolk Only) 1
  • Water 150 ml2
  • Extra-virgin olive oil 1 table-spoon
  • Black Squid Ink (Pouch) 1 cup
  • Salt as needed

Squid Dressing Ingredients

  • Squid 500 grams
  • Extra-virgin olive oil as needed
  • Garlic Cloves as needed
  • Canned tomato 200 grams
  • White wine as needed
  • Tomato 2
  • Salt as needed

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Valtènesi Rosa Wine

0.75l

Valtènesi Chiaretto, a real and proper enological exclusivity of the Brescian Riviera of Lake Garda.

View product

Preparation

for 6 servings

Step

1

Of 3

For the Pasta

Pour the flour out onto a flat surface or into a bowl.  Make a hole in the center of the mound, and break an egg into the center.  Add pinch of salt. 

Beat the egg, and using a fork, slowly draw flour into the center of the mound, where the beaten egg is.  Keep adding flour to the egg until possible, then knead with hands for about 10 minutes.  If dough is too soft or sticky, add more flour.  Alternatively, if the dough is too stiff, add a bit of warm water.   

Form into a ball and sprinkle with flour or semolina (if handy).  Cover with a cloth and allow to rest for at least 10 minutes. 

Spread the dough out onto your surface, which should be lightly floured (with regular flour or semolina if handy). 

Using a rolling pin, begin rolling pasta out from the center, until you reach the ideal thickness (the thinner the better!).  Or pass through the pasta machine.

Fold each sheet several times over itself (dusting each fold with flour or semolina so it doesn't stick together) and cut it with a sharp knife into strips about .5cm wide. 

Unroll each strip into taglierini.  Layer them on a tray sprinkled with more semolina or flour to avoid sticking.  You can also create the taglierini using a pasta machine, if available.


 

Step

2

Of 3

For the Dressing

Wash and thoroughly clean the squid.  Boil small sauce pot of water, add two tomatoes in order to flash cook and remove the skin. 

When cool enough to handle, peel, and halve and remove inner seeds.  Dice tomatoes finely.  Slice into 1/2" thick slices. 

Heat olive oil in medium sauté pan, add squid.  Add several splashes of white wine, allow to evaporate, and once the liquid has almost evaporated completely, add the tomato puree' and fresh tomatoes. 

Adjust for salt.


 

Step

3

Of 3

Complete the Dish

Boil a large pot of salted water, cook the taglierini for approximately 5 minutes. 

Taste a noodle for desired consistency, and either drain immediately or allow to continue cooking until you reach the correct cooking stage.  

Drain, and place into the sauté pan with the squid sauce.  Toss well to combine the pasta and the sauce. 

Serve hot.


 

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Valtènesi Rosa Wine

0.75l

Valtènesi Chiaretto, a real and proper enological exclusivity of the Brescian Riviera of Lake Garda.

View product

...Great Italian Goddies!

Valtènesi Rosa Wine

0.75l

Valtènesi Chiaretto, a real and proper enological exclusivity of the Brescian Riviera of Lake Garda.

View product

Garda DOC Spumante Wine

0.75l

Elegant, modern and bright - a very special bottle of bubbles

View product

Roccato - Toscana IGT Wine - Rocca delle Macie

0.75l

Mouth-filling and velvet, Rocca delle Macìe's historic Supertuscan

View product

Valtènesi Rosa Wine

0.75l

Valtènesi Chiaretto, a real and proper enological exclusivity of the Brescian Riviera of Lake Garda.

View product

Garda DOC Spumante Wine

0.75l

Elegant, modern and bright - a very special bottle of bubbles

View product

Roccato - Toscana IGT Wine - Rocca delle Macie

0.75l

Mouth-filling and velvet, Rocca delle Macìe's historic Supertuscan

View product

You may like

Reviews

Rosanna Thursday 20th of May 2021

Black squid pasta...yumm!

I didn't think making black pasta at home was do-able, let alone this easy! Thank you for this amazing recipe, my whole family loves it!

all.sign in to leave a review