Black Squid Ink Pasta for Halloween
Making your own pasta is easier than you think. Halloween is right around the corner, so I decided to add a little Halloween and make Squid Ink Pasta.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Dinner, Main Course
Cuisine: American
Keyword: halloween dinner, squid ink pasta
Servings: 2 (plus pasta leftovers)
Calories: 612kcal
- 2-⅔ cups "00" flour
- 3 large eggs
- 1 tablespoon salt
- .25 ounces cuttlefish ink (2 packs)
- 12 large peeled, deveined shrimp
- 8 sea scallops
- 2 medium tomatoes, chopped
- 3 garlic cloves, minced
- ¼ cup extra virgin olive oil
- ¼ cup white wine
- 1 cup pasta cooking liquid
- ½ tablespoon hot pepper flakes
- 1 tablespoon freshly squeezed lemon juice
- ½ cup Italian flat leaf parsley, chopped
- Salt and pepper
Mix eggs and ink in a blender.
Pour flour in a bowl and make a well on top. Add egg/ink mixture into well and mix with a fork.
Once the ink has been absorbed, hand knead for at least 10 minutes.
Cover and let rest for 45 to 60 minutes at room temperature or overnight in the fridge.
Heat olive oil in a frying pan and cook shrimp and scallops for 2 minutes each side. Season with salt and pepper. The shrimp will turn pink and the scallops will turn opaque when done. Set aside.
Add minced garlic and cook for one minute, or until fragrant, while constantly stirring. Add tomatoes and white wine and reduce heat to a simmer. Lightly season with salt and pepper.
In the meantime, start boiling the pasta. And once the pasta starts cooking, remove one cup of cooking liquid and add to the sauce.
Once the sauce is nicely reduced to your desired thickness, put the seafood back in the pan, add lemon juice, pepper flakes, and parsley, give it all a good toss, and serve over your homemade squid ink pasta.
Calories: 612kcal | Carbohydrates: 44g | Protein: 25g | Fat: 36g | Sodium: 4330mg | Potassium: 765mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3289IU | Vitamin C: 41mg | Calcium: 109mg