- Skill Level: Intermediate
- Makes: 4 servings
- Nutritional Values Per Serving:
Serving Size: 1 of 4
Calories: 786
Total Fat: 33 g
Saturated Fat: 6 g
Carbohydrates: 81 g
Dietary Fiber: 4 g
Sugar: 3 g
Protein: 33 g
Cholesterol: 576 mg
Sodium: 924 mg - Total Time: 1 hr 30 min (includes dough resting)
- Active Time: 1 hr
Ingredients
- 5 shrimp, sliced lengthwise, peeled and deveined (save the shells for broth)
- 3 tablespoons olive oil, plus extra for drizzling
- 1/2 bulb fennel, thinly sliced (reserve fronds for garnish)
- 1/2 red onion, thinly sliced
- Kosher salt
- Pinch of crushed red pepper flakes
- 10 heirloom cherry tomatoes, halved
- 2 large garlic cloves, crushed
- 2 sprigs fresh oregano, leaves chopped
- 1/2 cup white wine
- 4 squid, halved lengthwise, tentacles separated
- 1/2 bunch fresh parsley, leaves finely chopped
- Freshly grated Parmesan, for garnish
- Squid Ink Pasta (recipe below)
For the Squid Ink Pasta Dough
- 3 cups all-purpose flour
- 5 large eggs (preferably organic or heirloom)
- 1 large egg yolk
- 1/4 cup extra-virgin olive oil
- 1/4 cup squid ink
- Kosher salt
Instructions
- Prepare the Shrimp Stock:
Place the reserved shrimp shells in a small saucepan, cover with water, bring to a boil, then reduce heat and simmer until the liquid is reduced by half. Strain the broth and keep warm.
- Make the Sauce:
In a large saut pan over medium heat, add the olive oil, sliced fennel, red onion, a sprinkle of salt, and crushed red pepper flakes. Saut until the fennel and onion are soft and translucent.
Add the cherry tomatoes, crushed garlic, chopped oregano, and the white wine. Simmer and reduce until about 1/4 cup of liquid remains in the pan.
Add the squid, shrimp, and 1/2 cup of the shrimp stock to the pan. Stir in the parsley and cook until the seafood is just done and the flavors meld.
- Cook the Pasta:
Boil the fresh squid ink pasta in salted water until tender but still firm to the bite (al dente).
Add the drained pasta to the sauce and toss to coat the noodles evenly.
Finish with a drizzle of olive oil, a few fennel fronds, and a dusting of grated Parmesan before serving.
How to Make Squid Ink Pasta Dough
On a clean, dry surface, mound the flour and make a wide well about 8 inches across.
Break the eggs into the well and add the egg yolk, olive oil, squid ink, and a pinch of salt.
With a fork, whisk the eggs, olive oil, squid ink, and salt, gradually drawing in flour from the rim. Keep the well's walls intact to prevent spilling. As the mixture thickens, use your hands to bring it together into a rough dough. If dry, moisten your hands and continue kneading until combined.
Knead the dough with the heels of your hands, using your weight to develop a smooth, elastic dough; this typically takes 810 minutes for experienced pasta makers, up to 15 minutes for beginners. The dough should become smooth and almost velvet-like.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for 2030 minutes. Do not refrigerate if using immediately.
Roll out the dough and cut into the desired shape for your recipe.
Enjoy your homemade squid ink pasta with a vibrant shrimp and cherry tomato sauce, finished with fresh herbs and Parmesan!
