Squid Ink Tagliatelle, delicious homemade egg pasta with an intense sea flavor. Perfect as an elegant first course with a unique taste, ideal for a special dinner that will surprise your guests.
Squid Ink Tagliatelle are a striking first course and easy to prepare: I added about 4 g of squid ink to the classic dough of eggs, flour, and water, achieving a dark color and a distinctive flavor.
Whether you prefer the convenience of a mixer or the pleasure of kneading by hand, the result will be a fresh pasta with an enveloping flavor, perfect for enhancing a fish-based sauce. Get ready for a culinary journey that will captivate you with every bite!
Usually, squid ink tagliatelle are dressed with a seafood sauce, such as calamari, shrimp, clams, or mussels, often enriched with tomato, garlic, parsley, and a drizzle of extra virgin olive oil. I dressed them with a shrimp and calamari sauce… excellent!
For a perfect result, read the tips and suggestions found at the end of the recipe.
Let’s see together how to make the Squid Ink Tagliatelle. Prepare the ingredients and let’s start.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to it.
Gabriella
Other delicious homemade pasta variants:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 250 g flour
- 2 eggs (at room temperature)
- 1 sachet squid ink (about 4 g)
- 2 tablespoons water (warm, if needed)
Tools
- 1 Work Surface
- 1 Pasta Maker
Steps
The preparation of squid ink tagliatelle can be done either with a mixer or by hand. Here are the steps for both methods:
First, pour the flour into the mixer’s bowl. In a separate bowl, crack the eggs and lightly beat them with a fork together with the squid ink.
Start the mixer at low speed and gradually add the beaten eggs into the bowl.Then, increase the speed slightly and knead for about 5-10 minutes, or until you obtain a smooth, homogeneous, and elastic dough. If the dough is too dry, add a tablespoon of water at a time; if too sticky, add a little flour.
Remove the dough from the bowl and form a ball, cover it with a clean cloth and let it rest at room temperature for at least 30 minutes. This step allows the gluten to relax, making it easier to roll out.
Place the flour in a well on a clean work surface, add the squid ink to the center of the well, over the flour; crack the eggs into the center of the well, lightly beat them with a fork and start to incorporate the flour gradually from the edges to the center.
When the dough starts to hold together, begin working it with your hands. Knead vigorously for about 15-20 minutes, until you obtain a smooth, homogeneous, and elastic dough. If necessary, add a little water or flour to achieve the right consistency.
Form a ball with the dough, cover it with a clean cloth and let it rest at room temperature for at least 30 minutes.
Divide the dough into smaller portions. Flatten each portion slightly with your hands and pass it through the pasta maker, starting from the widest thickness and gradually reducing it to the desired thickness for the tagliatelle (usually the penultimate or last thickness). I use the last one.
Mount the tagliatelle attachment on the machine and pass the pasta sheets. As the tagliatelle are cut, arrange them on a floured tray, forming nests to prevent them from sticking.
The homemade squid ink tagliatelle are now ready to be cooked in plenty of salted water for a few minutes (about 2-3 minutes, taste to check for doneness) and dressed with your favorite fish sauce! Enjoy your meal!
Until the next recipe
Storage
You can store Squid Ink Tagliatelle in the following ways:
– in the refrigerator: generously dust the tagliatelle with semolina flour to prevent sticking, place them in an airtight container or tightly sealed food bags. This way, you can consume the pasta within a couple of days to ensure maximum quality.
– dried: arrange the tagliatelle on a frame or pasta drying rack, in a cool and dry environment, let them dry completely for 1-2 days, and finally store the dried pasta in paper bags or airtight containers.
Tips and Suggestions
– Always use semolina flour to dust the pasta, as it better absorbs moisture and prevents sticking.
– Make sure the pasta is completely dry before storing it, to avoid mold formation.
– Choose fresh eggs at room temperature. The number of eggs can vary depending on the humidity of the flour. Generally, one egg is used for every 100 grams of flour.
– You can knead by hand on a wooden board or use a stand mixer with a hook. The dough should be smooth, elastic, and not sticky.
– Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This step allows the gluten to relax, making the pasta easier to roll out.
– Some add a pinch of salt and a drizzle of olive oil to the dough, but it is not necessary since salt is usually added to the cooking water. Oil can help make the dough more elastic and easier to work with (this is particularly useful when rolling out the dough, as it helps prevent tears and breaks) and can make the pasta softer. Ultimately, adding oil is a matter of personal preference. If you want a more elastic and softer pasta, you can try adding a tablespoon of extra virgin olive oil to the dough. If you prefer, like me, to follow the traditional recipe, you can omit it.
– Roll out the dough with a rolling pin or with the pasta machine, starting from a greater thickness and gradually reducing it until you achieve the desired thickness.
– Roll the sheet on itself and cut it into strips of the desired width. Alternatively, use the appropriate accessory of the pasta machine.
Cooking and Dressings
Squid Ink Tagliatelle are enhanced with simple but flavorful dressings that recall the sea, such as:
– Simple fish sauce: a light sauté of garlic, oil, cherry tomatoes, and maybe some pieces of squid or other seafood.
– Shrimp and zucchini: a timeless classic, where the sweetness of zucchini perfectly matches the savoriness of shrimp.
– Clams and bottarga: a more sophisticated dressing with an intense sea flavor, enriched by the savoriness of grated bottarga.
– Only butter and sage: for those who want to fully enjoy the taste of squid ink pasta, a simple dressing of melted butter and fresh sage can be a surprising choice.
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