Description
Traditional squid ink spaghetti with a striking black color and a rich, briny flavor. Perfect for an impressive seafood pasta dish.
Ingredients
Scale
- 200g semolina flour
- 2 large eggs
- 1 tablespoon squid ink
- Pinch of salt
Instructions
- Get the dough ready: Mix the flour and salt in a large mixing dish. Create a well in the center and add the eggs and squid ink. Gradually mix the ingredients, kneading until a smooth dough forms.
- Rest the Dough: Cover the dough with a moist cloth and let it rest for about 30 minutes to allow the gluten to relax.
- Roll and Cut: Roll the dough out into thin sheets using a pasta machine or rolling pin. Cut the sheets into spaghetti strands by hand or with a pasta cutter.
- Prepare the pasta: Boil a large pot of salted water and cook the black pasta for 2-3 minutes until al dente. Drain and serve immediately with your preferred sauce.
Notes
Use fresh squid ink for the most authentic color and flavor. Enjoy with a seafood sauce for a truly luxurious dish.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 0g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 90mg
Keywords: black spaghetti, squid ink, pasta, Italian, seafood