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.
Servings: 2 (plus pasta leftovers)
Calories: 612kcal
Ingredients
- 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
Instructions
- Mix eggs and ink in a blender.3 large eggs, .25 ounces cuttlefish ink (2 packs)
- Pour flour in a bowl and make a well on top. Add egg/ink mixture into well and mix with a fork.2 ⅔ cups "00" flour
- 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.12 large peeled, deveined shrimp, 8 sea scallops, ¼ cup extra virgin olive oil, Salt and pepper
- 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.2 medium tomatoes, chopped, 3 garlic cloves, minced, ¼ cup white wine, 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.1 cup pasta cooking liquid, 1 tablespoon salt
- 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.½ tablespoon hot pepper flakes, 1 tablespoon freshly squeezed lemon juice, ½ cup Italian flat leaf parsley, chopped
Notes
Nutrition
Calories: 612kcal | Carbohydrates: 44g | Protein: 25g | Fat: 36g | Sodium: 4330mg | Potassium: 765mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3289IU | Vitamin C: 41mg | Calcium: 109mg