How-To & Diy
Squid Ink Pasta
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Sharon H. September 18, 2019
You say you like it with chili oil and chilis. Can you tell me what kind you use?
Iamjen February 23, 2018
I made this diugh tiday and it's still resting. It feels a little too soft to me. Can I add more flour
Greenstuff February 23, 2018
Yes. Pasta making varies with weather and other conditions, so yes, you can add a little more flour. Look at the instructions above--note, that she uses ample amounts of addition flour when rolling the pasta out.
Bb August 14, 2015
Hi, I know this is an older article. ...can you please tell me what flour you used? Thanks.
Greetings from France
Greetings from France
Cindy R. January 14, 2014
My husband is a compulsive shopper and came home one day with cuttlefish ink. We're just dying to try to make pasta with it but we have one question: which kind of flour is needed here? AP or 00?
ambradambra December 3, 2013
Squid (or cuttlefish) ink stew is also delicious. I first had in 1983 in San Sebastian, Spain. Have just written my latest post about it, which includes a Spanish recipe for the stew. Delicious. http://ambradambra.wordpress.com/2013/11/27/spanish-cuttlefish-with-italian-attitude/ …
Judy October 22, 2013
Beautiful photography and preparation! We bought some squid and I would like to use the fresh ink in this recipe. Do you think it will work vs. the thicker ink you have here? Thank you.
walkie74 September 23, 2013
Ok, so where does one get squid ink, exactly?
Greenstuff September 24, 2013
You don't say where you are--but the local place I get it has an on-line presence, including squid ink http://www.spanishtable.com/mm5/merchant.mvc?Screen=PROD&Product_Code=6979641314
Camille B. September 24, 2013
Great source, Greenstuff. Alternately, your fishmonger can easily get it for you at your request.
Greenstuff September 23, 2013
Love squid ink pasta too. You know what would be over-the-top great with it? The octopus that Camille Becerra wrote about in her last "Beyond the Basics" column, http://food52.com/blog/8123-how-to-cook-octopus
carswell September 23, 2013
I absolutely love squid ink pasta - not that I've made it from scratch - but there's something so elegant about those black noodles on the plate especially when paired with an oil based dressing and brightly coloured ingredients.
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