Squid Ink Pasta

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This Squid Ink Pasta features squid ink infused pasta noodles which provide a subtle hint of seafood umami and the dark color from the ink makes it the perfect backdrop to highlight the delectable marinara sauce.

Who would have thought that squid ink, the natural black dye that squids and cuttlefish use as a defense mechanism, would be the secret ingredient in so many gourmet pasta dishes?

In addition to providing a unique seafood umami to any dish you add it to, squid ink includes many essential amino acids and minerals, such as potassium and glutamate – supplying your body with healthy nutrients.

And one of the best ways to leverage this coveted culinary ingredient is to make this delicious Squid Ink Pasta.

What is Squid Ink?

Squid ink is the the natural black dye that squids and cuttlefish use as a defense mechanism, to escape predators in the ocean.

What does Squid Ink Pasta Taste Like?

When you use squid ink in pasta, it is surprisingly pretty mild in taste. It adds just a subtle hint of seafood umami to the pasta noodle but not nearly enough to over power the sauce. As long as you use a moderate amount of the squid ink, it should not be overly fishy or powerful.

What Sauce Goes With This Pasta?

This pasta pairs well with almost any kind of sauce, but the most traditional sauce to use, is a spicy marinara sauce.

The Ingredients For Squid Ink Pasta

Scroll down to the recipe card for exact measurements and directions.

• Squid Ink Pasta Dough
  • 3 cups of “00” Italian Flour or All Purpose Flour
  • 0.5 teaspoon Fine Salt
  • 4 Eggs
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Marky’s Cuttlefish Squid Ink Imported from Spain

• Pasta Sauce
  • 2 tablespoons Olive Oil
  • 0.5 cup Dry White Wine
  • 2 tablespoons Red Pepper Flakes
  • 2 tablespoons Oregano
  • 1/4 Yellow Diced Onion
  • 5 cloves Garlic (minced)
  • 14 ounces Crushed Tomatoes
  • 3 ounces Tomato Paste
  • 1 tablespoon Sugar
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Black Pepper
  • 0.5 cup Fresh Basil (minced)
  • 0.5 cup Fresh Parsley (minced)
  • 1 teaspoon Freshly Squeezed Lemon Juice
  • 1/2 teaspoon Lemon Zest
• Finish/Garnish
  • 2 teaspoons Parsley
  • Grated Parmesan Cheese (to taste)

The Equipment Needed

• KitchenAid Mixer
• Pasta Roller Attachment
• KitchenAid Architect Food Processor

Make Homemade Pasta Noodles With Squid Ink

The key to making excellent squid ink pasta, is to start with homemade egg pasta dough.

Start with my recipe for making this Homemade Egg Noodle Pasta.

When you get to the step of cracking your eggs into the flour mound, add in 1 teaspoon of Marky’s Cuttlefish Squid Ink to the eggs and start to incorporate with the flour, as the egg pasta dough recipe instructs.

Complete the pasta dough recipe and you should be left with beautifully dark and silky squid ink pasta noodles. Let your noodles dry for about 10-15 minutes, then cook them in boiling water for about 5-6 minutes, or until the texture is al dente.

Strain and set aside until the sauce is ready.

Make The Pasta Sauce

Start by adding in your chopped onion, olive oil, minced garlic, crushed tomatoes, tomato paste and lemon juice into a food processor and blend until the mixture is smooth.

Pour the mixture into a sauce pan on medium heat and add in your dry white wine, red pepper flakes, dried oregano, sugar, salt, and pepper. Let the sauce cook for a few minutes, then add in your freshly mined basil and parsley and simmer for an additional 5-6 minutes. Then grate in your lemon zest for that fresh citrus accent to the sauce. Simmer for an additional 2-3 minutes.

Putting It All Together

Once the sauce is done, add in your strained pasta and toss in the sauce pan until all of the noodles are coated with the marinara sauce.

Plate the pasta and garnish with more basil/parsley and grate a generous helping of parmesan cheese on top.

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