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Squid Ink Pasta
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Pasta coated in black squid ink sauce (Spaghetti al Nero di Seppia) is something you either love or hate. I do happen to love this Italian dish for its umami deliciousness, but I’m really self-conscious about eating it outside as it is quite messy (think black-stained lips!) So I tried making my own at home.
See Also: Spaghetti Bolognese Recipe
Even though my version do not have the lovely jet black shade like the ones I ate at restaurants, (mine has a dark brownish tinge), the taste is good and the ink is not as staining.
Credits: I learnt this squid ink sauce recipe from an Italian chef recently, who verbally taught me the ingredients and steps involved in making this dish. I’m not crediting his name only because I don’t think I did his recipe any justice, and also since we are just acquaintances, I will feel bad if I bother him for the exact measurements or feedback about my dish. I’m definitely grateful to the chef for graciously sharing his culinary expertise with a noob cook – thank you!
I’ve never cooked with squid ink. I’d love to try using it though. And, I’ll have to remember to check my teeth after eating!
HI Wiffy,
Squid ink pasta is my favourite!
The squid ink satchets are available from TORQUE@TOTT dunearn road too!
I was wondering if using squid ink pasta might be tastier…
thanks for the info!
Wonderful recipe, wonder if it taste good with fried crispy calamary
Where do you get the edible squid ink?
Check out page two of the recipe, cooking note 1.