tagAlt.recipe

Handmade Taglierini with Black Squid Ink and Fresh Squid

Striking black taglierini with tender squid: a showstopping seafood pasta you can master at home.
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    • ( 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!

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tagAlt.recipe

With their striking jet-black color and sophisticated flavor, fresh taglierini noodles infused with squid ink are a true feast for both the eyes and the palate. This iconic Italian pasta not only brings a dramatic flair to your table but is also surprisingly simple to recreate in your own kitchen. Whether for a special gathering or a weeknight meal, squid ink pasta offers both elegance and ease.

Traditionally enjoyed along coastal regions of Italy, squid ink pasta exemplifies the rustic creativity of Mediterranean cuisine. This recipe will guide you through crafting luscious, homemade taglierini pasta tinted with squid ink, as well as a vibrant seafood sauce starring fresh squid. You can choose to master just the pasta, or create the entire seafood dish for an authentic Italian experience.

If you have a passion for homemade Italian pasta, explore our essential guide to classic pasta dough and start your journey to becoming a pasta expert. Looking for inspiration for sauces? Browse our extensive sauce collection for a variety of seasonal, vegetable-forward, and hearty meat-based options.

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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

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Preparation

for 6 servings

Step

1

Of 3

Preparing the Squid Ink Taglierini Dough

On a clean work surface or in a large mixing bowl, mound the flour and create a well in the center. Crack an egg into the well and sprinkle a pinch of salt over it. Pour in the squid ink, which will give your dough its signature color and rich, briny flavor.

With a fork, gently beat the egg and squid ink together, gradually incorporating the surrounding flour into the mixture. Continue mixing until the dough begins to form, then knead by hand for about 10 minutes until smooth and elastic. If the dough feels sticky, add a little more flour as needed; if too firm, add a touch of warm water.

Shape the dough into a ball, dust lightly with flour or semolina, and cover with a kitchen towel. Let it rest at room temperature for at least 10 minutes to relax the gluten, making it easier to roll out.

Roll the dough out on a lightly floured surface, working from the center outward. Aim for a thin, even sheet (the thinner the better for delicate taglierini). Alternatively, use a pasta machine for a uniform result.

Fold the sheet of pasta over several times, dusting each layer with flour or semolina to prevent sticking. Slice into ribbons roughly 0.5 cm wide using a sharp knife, then gently separate the strands into taglierini.

Arrange the formed noodles on a tray dusted with flour or semolina, ensuring they don’t touch. If you have a pasta machine, you can also use it to cut the taglierini with ease.

Step

2

Of 3

Crafting the Squid and Tomato Sauce

Carefully clean and prepare the fresh squid by removing the innards and rinsing thoroughly. Bring a small saucepan of water to a boil, then briefly submerge the tomatoes to loosen their skins. Peel the tomatoes, cut them in half, remove the seeds, and dice them finely.

Heat extra virgin olive oil in a sauté pan over medium heat. Add the cleaned squid and sauté for a minute. Splash in some dry white wine, letting it sizzle and evaporate to enhance the flavor. Once the wine has mostly reduced, stir in the diced fresh tomatoes and a spoonful of tomato purée.

Simmer gently, allowing the flavors to meld and the sauce to thicken slightly. Taste and season with salt if needed. The result should be a fragrant, slightly briny sauce that complements the squid ink pasta beautifully.

Step

3

Of 3

Bringing Everything Together

Bring a large pot of salted water to a rolling boil. Drop in the taglierini and cook for about 5 minutes, or until al dente. Taste a strand to check for your preferred texture.

When done, drain the pasta thoroughly and immediately transfer it to the pan with the squid sauce. Toss gently over medium heat to ensure each strand is well-coated and the sauce clings to the pasta.

Serve the squid ink taglierini hot, garnished with a drizzle of olive oil or a scattering of fresh herbs if desired. Enjoy this elegant, restaurant-quality dish right in your own home.

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Filippo Bartolotta

Filippo Bartolotta

...Great Italian Goodies!

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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!

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