Servings 6

Winter is great time to try new recipes. Instead of braving the cold, you can add a new meal to your kitchen. Learning how to make homemade pasta is a great place to start. It is easy to master and delicious. Squid ink pasta has a deep, rich color and salty, ocean flavor that is ideal for seafood lovers. If you are a fan of the brininess that the ocean brings, this pasta is for you!

Squid Ink Pasta Recipe

3 cups flour

4 eggs

3 tablespoons squid ink

Directions

Pour 3 cups of flour out onto a clean counter or table top.

Make a well in the flour and crack the 4 eggs into the well. Add the squid ink to the eggs. Use a fork to beat the eggs and squid ink together until they are smooth.

Slowly, mix the flour in with the eggs. Make sure that each small batch of flour you mix in is absorbed completely before adding in more. Once you can no longer use the fork, knead the pasta dough with your hands until you have a smooth ball of dough. Wrap the dough in plastic and chill in the refrigerator for at least 1 hour. Pull out of the refrigerator 1 hour before cooking and bring to room temperature. Sprinkle flour onto the surface of a counter or tabletop. Cut the dough into 4 quarters. Keep each quarter wrapped until you are ready to roll it. Use a rolling pin to flatten and smooth one quarter of the dough. Once it is as thin as you like, fold the pasta dough a few times so that it is easier to cut uniformly. Cut it into strips with your desired width. Let the cut pasta rest in a clean kitchen towel as you roll out the other quarters of dough in the same way. After all the pasta has been cut into strips, fill a large pot with water and a dash of salt. Then bring it to a boil. Once the water is boiling, add in the pasta. Cook until al dente. Drain the pasta and serve.

Squid ink pasta tastes delicious with just lemon juice, chili oil and grated parmesan. If you want to step it up a notch, you can make this squid ink pasta with shrimp and scallops. 

Squid Ink Pasta with Shrimp Recipe

1/4 cup olive oil

1 pound peeled medium shrimp

3 garlic cloves, thinly sliced

1/2 teaspoons red pepper flakes

Kosher salt and freshly ground black pepper

3/4 cup dry white wine

1/3 cup ripe, chopped seeded tomato

1/2 cup chopped fresh parsley leaves

1/4 cup fresh lemon juice

1 tablespoon unsalted butter

1 pound squid ink pasta

Directions

Heat oil in a heavy skillet over medium high.

Add the shrimp and sauté until they are opaque. Then remove from heat and set aside on a plate. Add the garlic into the pan and sauté until golden. Mix in the red pepper flakes, black pepper, salt, wine, tomato, and parsley with the garlic and oil over high heat. Stir until reduced by half. Add the lemon juice and butter. Then mix in the shrimp and scallops. Pour the seafood sauce of the squid ink pasta. Toss and serve.