Squid Ink Pasta with Seafood Poached Squid

Squid Ink Pasta from Scratch
Squid Ink Pasta from Scratch
Squid Ink Pasta w/Poached Squid
Squid Ink Pasta w/Seafood Poached Squid

It’s week two of the comfort foods week, as we approach the crisp weather of fall.  A few weeks ago, I made fresh pasta.  I always enjoy buying different varieties of pasta…but to make it on my own..I almost don’t want to buy pasta anymore.  The fresh taste really adds something extra and flavorful to it.  Since I was making squid ink pasta…I thought what would be the perfect ingredient to along with this dish and give it a pop of color?  The purple hue of squid, along with the white color would really pop up against the black night color of the long strands.  How can I add a little more color?  I chopped up a ruby red bell pepper in small pieces for some extra crunch and pop!  I want the seafood flavor of the pasta to be enhanced and bring out all of the fantastic natural flavor of each ingredient.  I make a thick seafood sauce (using seafood stock) and add sea salt and pepper for extra flavor.  A nice, healthy squeeze of some lemon adds that brightness and zing that compliments the seafood on all levels.

If you want to buy the pasta instead of making it, you can substitute that and follow the boiling instructions on the package.  In this recipe, I have a little more fun and make this baby from scratch.  What is great about making pasta from scratch is that you can just pop it in a boiling sauce for a minute and it adds starch to the sauce and cooks so quickly.  Your meal is ready!  Enjoy!

Squid Ink Pasta w/Seafood Poached Squid

Pasta

 1 cup all purpose flour (you can use 1/2 00 flour if you wish)

2 egg yolks

1 egg

2 tsp squid ink (gourmet grocery store or online)

1/2 tsp sea salt

Squid & Seafood Sauce

8 oz squid (tubes and tentacles) (sliced tubes)

1/2 bell pepper (diced)

1 cup seafood broth

1 1/2 tbsp corn starch

Slice of lemon (optional)

salt & pepper to taste

Mix the flour and sea salt and place the mixture in the center of a cutting board and create a well that is 4 inches across in the middle, allowing flour to be on the bottom.  Place the two egg yolks in the middle of the well, then pour in the amount of the squid ink.

Gradually, with the fork, work in a little flour at a time while continually mixing in the flour with the eggs and ink until it starts to become a stiffer consistency.  Then, use your hands for the rest of the process.  Take a handful of dough at a time and continually fold the dough over and over on itself until you are able to shape it into a ball.  Cover the ball with plastic wrap and allow it to sit for 30 minutes.

Once the dough is ready to be rolled, use the pasta attachment of your KitchenAid or hand cranked pasta maker.  Roll the dough to fit in the pasta attachment at the setting 1, then go to the next setting until you get to setting 8.  Once the pasta is rolled to a thin, flat consistency, place in the pasta cutter through the KitchenAid pasta attachment to make the pasta strands.  Use the fettuccine attachment for wider strands.  Place each strand on a spaghetti drying rack.  If you don’t have one, you can place it on an ironing board to dry, or put a wooden stick in between two chairs and allow the pasta to dry on that.

In a bowl, combine the seafood broth with the corn starch and wisk it until it is smooth.  Add salt and pepper to taste.  Pour in a hot pan and allow it to bubble until it becomes a thicker consistency.

Dice half of a red bell pepper and set aside.

Pour in the sliced squid and tentacles and cook for about 5 minutes, until tender.  Add the spaghetti strands and allow to cook for about a minute.  This will thicken the sauce even further.  Salt and pepper to taste and serve. Enjoy!

 

 

 

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