I have certainly let things slide at Love The Kitchen. My mojo and passion for cooking and writing has been largely traded with.. let’s just say, numerous challenges. Each and every one compounding on top of the next. To be honest, if I started the rant and raves which I am sorely tempted to vent about…. but will show restraint…. Donald Trump would think I met the adequate criteria of ‘embittered lunatic, devoid of all reality‘, hired me on the spot, and have me join team Rudy Giuliani and watch him lose the election. Again, and again, and again. To losing… the gift which keeps on giving. Then there is the competition: Who is Trump’s inner circle has not contracted Covid-19? In this perverse parallel universe (it seems) where those who denounce social distancing and refuse to wear covering are winning the prize of… Covid-19! So, whilst Trump lost the election, he stills get a second prize… of sorts.
Following the US election has offered the much required light relief needed during these troubling times. It is also a much needed distraction from the utter shite and misery that is going to befall on the UK from) 01 January 2021 – yes Brexit, the most incompetently and mismanaged mistake in my lifetime (maybe I should trademark this strap-line?) which really makes all my other issues in life pale into insignificance.
It is not all doom and gloom. I am one of the few to have something to be grateful for Covid-19 situation. In case you are asking, I am not a profiteer of the ultra corrupt cronyism rife inside Johnsons’s government handing out billions of pounds to pals and party donors who have neither experience nor competence to provide any life saving or protective equipment to the war against the pandemic. The situation did fortunately land me a job thanks to GetResponse‘s (based in Gdansk, Poland) very timely transformation into a remote-first company. I joined a really good team there (a shout out to Tomasz, Martin, Piotr, Irek, Sebastian, Ola and many many more), doing my first ever 100% remote job. Everyone at GetResponse has made me feel so welcome – a big thank you – and I really look forward to getting over there to meet my colleagues in the flesh (so to speak!). When, the madness is over. Oh, and if a UK passport actually empowers me to travel outside of the UK shores from January.
Chilli Tomato and Prawn Cuttlefish Ink Fettuccine Recipe
There was me saying I would not rant. Let’s get to the business of food! A little while ago, I was one of the many it seems who, earlier this year, in a moment of panic, decided to dust off their pasta machine and create survival food (if of course you could get flour). Marlini and I shared our adventure in our Fettuccine with Anchovy, Garlic and Lemon recipe. What we failed to do was to provide the ‘how to make fresh pasta‘ part, and now hope to redeem myself today. However, I fully appreciate that you may not have the time to jump into pasta making mode, and if you do, I have added the ‘Egg Pasta with Cuttlefish Ink Fettucine‘ recipe at the bottom of this post.
In reality, we make this dish quite regularly with dried pasta… and it works really well do. And please don’t be put off if you do not have all the ingredients. I have added a combination of fresh vine-ripened tomatoes and tinned tomatoes – purely because I like the combination of texture and flavours. If you do no have fresh chilli – try a few chilli flakes instead. I really hope you enjoy making (and eating) the Chilli Tomato and Prawn pasta as much as we have.
Chilli Tomato and Prawn Fettuccine
Richard Bewley
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Course Main
Cuisine Italian
Ingredients
- 1 large red onion peeled and finely diced
- 2-3 large cloves garlic grated or crushed
- 4 medium vine-ripened tomatoes (optional) roughly chopped
- 250 g raw tiger prawns defrosted, and scored lengthways
- 1 large red chilli finely diced
- 400 g tin chopped Italian tomatoes
- 1/2 lemon zest only
- 1 sprig flat-leaf parsley roughly chopped
- 2 tbsp olive oil extra virgin
- 250 g fresh cuttlefish ink fettuccine or a dried alternative
- 1 tsp Maldon seas salt flakes
- freshly milled black pepper to taste
Instructions
Bring a large saucepan to a moderate heat, add the olive oil, then the finely diced red onion and sweat for 2-3 minutes until softened.
Add the grated garlic, lemon zest, red chilli, and vine-ripened tomatoes (if using) and cook for a further 3-4 minutes.
Pour in the tin of tomatoes, stir thoroughly, season with freshly milled black pepper and Maldon sea salt flakes, and warm through, stirring occasionally.
Whilst the sauce is cooking, carefully run a small sharp knife along the back of each raw tiger prawn (this will fan them out)
Add the raw tiger prawns to the stir, cover with lid and simmer for around 5 minutes, or until the prawns are firm and cooked through then lower the heat.
Bring a large pan of slightly salted water to the boil, add the cuttlefish ink fettuccine, and boil for 2-3 minutes.
Using a pasta spoon, transfer the fettuccine pasta to the sauce, plus half a cup of pasta water and stir thoroughly. Add the fresh chopped parsley, stir through and transfer to warmed pasta plates. Enjoy.
Notes
Please note, the recipe above if for cooking fresh pasta which takes only 2-3 minutes to reach al dente.
If using dried pasta like linguine, you’ll need to allow 9-11 minutes depending on brand.
It is always a good idea to take the chill off the pasta plates- you can simply use some of the boiling pasta water and leave for a minute or so and pour out before serving.
Tried this recipe?Let us know how it was!
Egg Pasta with Cuttlefish Ink
There are many recipes online in terms of how to make fresh pasta dough…. after a couple of attempts (the first time mistakenly not flouring sheets of rolled dough adequately enough meaning that they stuck together) – we got better. It was also a great team effort in the kitchen for Marlini and I as we ventured into production line mode. Two relatively capable bodies makes this a lot quicker. The other point I wanted to make is that in so many other recipes we have seen they dollop a mound of flour on a surface, create a well, and drop the eggs in it- maybe it is my technique but it is one messy approach. Flour went everywhere – to the untrained eye, it could have used on the set of the cocaine fuelled film, Scarface. Credit for the basic recipe entirely goes to Marcato, we adapted the recipe to blend in the Cuttlefish Ink.
After first experimenting with a more standard egg pasta recipe (why run, before we can even crawl, right?) we were really keen to start to experiment and try more creative versions. We have made spinach pasta (another recipe for another time) but the type we really wanted to try at home was black Cuttlefish Ink Pasta (Nero Di Seppia in Italian) and were surprised by how easy this was to make. Thankfully, I didn’t have to grapple with an angry Octopus or similar- I can highly recommend Nortindal’s Cuttlefish Ink – it comes in a jar. It is very economical to use- one heaped teaspoon to make 500g of fresh egg pasta.
Egg Pasta with CuttleFish Ink Fettuccine
Richard Bewley
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 1 hr
Resting Time in Fridge 30 mins
Course Main
Cuisine Italian
Equipment
Pasta Machine
Silicone Mat (optional)
Pasta drying rack
Ingredients
- 250g g soft-wheat "00" flour sifted
- 250 g durum wheat flour (semolina)
- 250 g whole eggs and water approximately 5 eggs at room temperature
- 1 tsp cuttlefish ink heaped
Instructions
Weigh the eggs and add a little water (if required) to make up to 250g. Pour into a blender, add the cuttlefish ink, and blitz for a few seconds.
Sift both the "00" soft-wheat flour and durum wheat into a bowl, make a well in the centre, and pour in the egg/cuttlefish ink mixture. Mix thorougly with a fork to thorough blend together.
Knead dough with hands until completely smooth and consistent for about 5 minutes. If too try, add water. If too wet, add more flour. Perfect dough should never stick to your fingers.
Once you have a firm dough ball, dust with flour, put in a plastic bag and refrigerate for 30 mins
(Video) SQUID INK SPAGHETTI With Tender Spicy CalamariRemove from refrigerator, and place on silicone matt. Roll into a fat squared suasage shape, and divide evenly into 6-8 pieces. (this will dictate the length and width of the pasta). Flatten each piece to slightly less than the width of the paste roller, and dust liberally with semolina flour. This is a really important step as it prevents the roller from clogging up.
Set the adjustment knob on the pasta machine to '0', turn crank handle clockwise, and feed piece of dough through the rollers.
Lightly dust both sides of pasta sheet again with semolina flour, and fold pasta in half. Feed again twice until the shape is log and regular. Cut the pasta sheet in two, and dust again with semolina.
Lightly dust surface (I use a large non-stick silicone rolling matt) with semolina flour, ready to place the rolled pasta sheets on top.
Set adjustment knob to position 1, pass pasta sheet once more, then set to 2 pass pasta sheet through again and continue incrementally until you reach position 6.
Carefully place sheet on previously dusted surface, and dust with more semolina flour.
Repeat until all sheets have been rolled to knob adjustment position 6. You may want to square of the ends of the pasta sheets with a knife so that each piece is more even.
Transfer the crank handle to the cutting accessory (in my case, Fettuccine), and feed the pasta sheet through the roller to cut it.
Pick up the pasta using a rod , and carefully transfer it onto one of the arms of the pasta drying rack. Ensure you allow a little space between the cut pasta ribbons to stop them sticking together.
Allow the pasta to dry for about 1-2 hours (depending on temperature and humidity), and store if not using at the same time, store in a large ziploc bag and place in a refrigerator.
Notes
- Do not use cold eggs out of the fridge.
- Salt should not be added to the dough.
- When you cook fresh pasta, put in a large pan of salted water.
- Freshly cut pasta can be frozen, but always consume within a month.
We have also tried this with a separate Reginette cutting accessory for our Marcato Atlas 150 pasta machine – it produces 12mm wide ribbons with zig-zag edges. I am sure others will be just fine too.
Tried this recipe?Let us know how it was!
OK, so now you can make your own fresh egg pasta. I really hope that it is a tick in the box for you. If you do not have time, space, equipment or patience to make your own pasta, this recipe works just fine with dry pasta as well.
Related
FAQs
Is squid ink pasta really squid ink? ›
Squid ink, which is also available from the Cuddlefish (related to the Squid family), is added to the water and dough as pasta is made, creating very black colored pasta. This ink provides a salty and somewhat sweet flavor as an ingredient and coloring to the pasta.
What is black fettuccine? ›Black Pasta is pasta made from a pasta dough (typically from durum wheat semolina flour) that has ink from squid or cuttlefish mixed into it. The ink both colours and flavours the pasta. This pasta is good with shellfish.
What is black spaghetti made of? ›This classic pasta made from 100% Italian durum wheat gets its striking coloring from the addition of squid ink. Made in Sardinia, this pasta is carefully dried at low temperatures which is essential in achieving that al dente bite once cooked, while also developing a unique flavour profile.
Does squid ink pasta taste different? ›Squid ink has a very neutral taste on its own, so its flavor comes mostly from its surroundings. Squid ink has a richness that brings truffles to mind while adding the saltiness of an oyster. When used in pasta, it is used mainly for dramatic color presentation and does not change the taste of the pasta itself.
Does squid ink pasta dye your mouth? ›Fair warning: Squid ink is messy and will stain anything and everything it comes in contact with (including your teeth)—but don't worry, it's only temporary.
How toxic is squid ink? ›Although squid ink isn't poisonous, it may carry some risks. Eating food made with squid ink can cause an allergic reaction similar to seafood allergy. If you have a shellfish or squid allergy, avoid any foods with squid ink.
What is the difference between Alfredo and fettuccine? ›What is the difference between chicken alfredo and chicken fettuccine? The difference is that chicken alfredo is made with a creamy sauce while chicken fettuccine can be made with any kind of sauce, creamy or otherwise.
Is cuttlefish ink the same as squid ink? ›Cuttlefish ink and squid ink do have very slight differences – cuttlefish ink is softer, smoother and more well-rounded in flavour, whereas true squid ink can have a strong, metallic taste which can be off-putting for people who are new to it.
What is the difference between pasta and fettuccine? ›Traditionally there is a difference between spaghetti and other long round shapes and fettuccine, the wider flat shape: the addition of eggs.
What is spaghetti with a hole in it called? ›Bucatini, also known as Perciatelli, is known for being a thick spaghetti-like pasta with a hole going through the center. The name comes from the Italian word perciato, meaning pierced.
Why do they put squid ink in pasta? ›
The squid ink is what gives the pasta it's gorgeous black color, it also gives it an amazing flavor. Squid ink pasta has a rich, briny flavor with the faint hint of sea saltiness, which makes it absolutely perfect for pairing with seafood.
Is Dark pasta healthy? ›One of the many benefits of black bean pasta, compared to traditional wheat-based pasta, is that it contains roughly three times as much iron! Iron is an essential element for the production of blood cells. Nearly 70% of your body's iron content is stored in the hemoglobin, or red blood cells.
Does squid ink pasta stain your teeth? ›The squid ink, which actually comes from the cuttlefish, a close squid cousin, is the same type used in cooking — to make squid ink pasta, for example — so it is safe for consumption. And it does not stain teeth and comes off easily with brushing, Jokerst said.
Is squid ink healthy eating? ›Squid ink is a safe food additive that can add flavor to your dishes. However, it's unlikely to have significant health benefits to humans, as it's consumed in small amounts.
What is the flavor of cuttlefish ink? ›Long prized for its ability to color and flavor food in Mediterranean cuisines, Cuttlefish Ink (Squid Ink) is often used in pasta, rice and seafood dishes to turn them a deep black color and provide a briny, umami-rich flavor.
Is cuttlefish ink poisonous? ›The color of ink expelled depends on the species of the cephalopod. Octopus ink is usually black; squids produce dark blue in; and cuttlefish ink is generally a shade of brown. The ink from cephalopods is not toxic, contrary to popular belief.
Does squid ink have mercury? ›Calamari is nutritious and low in mercury. Other squid dishes are also safe if cooked, including squid ink.
Is octopus ink poison? ›Squid and octopus inks are often consumed by humans in recipes for these species and, of course, by their natural predators. There is apparently no harmful effect in doing this."
Is cuttlefish ink edible? ›Originally used as a writing tool by the ancient Greeks, the ink of the cuttlefish is now sold solely as culinary ingredient. The lightly salted black ink adds unique color and taste to pasta dishes or sauces.
What is the black liquid in octopus? ›Cephalopod ink is a dark-coloured or luminous ink released into water by most species of cephalopod, usually as an escape mechanism. All cephalopods, with the exception of the Nautilidae and the Cirrina (deep-sea octopuses), are able to release ink to confuse predators.
Do real Italians eat fettuccine alfredo? ›
Sit down and be prepared to hear something that may shock you: fettuccine Alfredo do not actually exist in Italy! And that's not the only dish, together with pepperoni pizza, chicken parmesan, garlic bread, Italian dressing and latte coffee, this get often mistaken for Italian but is not.
How do you make the perfect fettuccine? ›How To Cook The Perfect Pasta | Gordon Ramsay - YouTube
Is carbonara and Alfredo the same? ›Cooking process: Thick, creamy Alfredo sauce involves cooking down butter and heavy cream in a sauté pan or saucepan to make a thick, rich cream sauce. On the other hand, carbonara involves combining pasta and a bit of pasta water with rendered guanciale, raw eggs, and grated cheese.
What is better squid or cuttlefish? ›“Fresh, raw cuttlefish has a texture and taste superior to squid,” Susman continues. With a light eggwhite and green-melon aroma, a texture that's tender, and a flavour that boasts mild milky notes and a fresh cream finish, they are stunning raw, but can hold their own in a deep-fried salt-and-pepper play, too.
Is a cuttlefish a squid or an octopus? ›The main distinction octopus has from squid and cuttlefish is that, as their name implies, they have eight tentacles, whereas cuttlefish and squid have ten. Also, octopuses are a lot bigger than squid and cuttlefish, and they have longer and larger tentacles.
How long does cuttlefish ink last? ›Once opened, keep refrigerated, and use within 20 days.
Which is healthier linguine or fettuccine? ›Healthy Factor
Fettuccine is heavier because of the thick added sauces and cream; linguine is healthier because only light oils and thin sauces are used.
Penne is higher than Fettuccine in Phosphorus, Zinc, Calcium, and Magnesium. Penne covers your daily need of Phosphorus 13% more than Fettuccine. Penne contains 11 times more Zinc than Fettuccine. Penne contains 1.1mg of Zinc, while Fettuccine contains 0.1mg.
Which is fatter linguine or fettuccine? ›The name derives from the phrase meaning “little ribbons” in Italian, as fettuccine noodles are a flat ribbon noodle — much wider and thicker than linguine, though not nearly as wide as tagliatelle or pappardelle.
What do they call spaghetti in Italy? ›Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".
What is spaghetti called in Germany? ›
Fusilli is a corkscrew-shaped pasta, but it has a much tighter spiral. Fusilli noodles also resemble springs. The name comes from the word "fuso," or spindle. Fusilli is perfect in cold pasta salads.
Is squid ink fishy tasting? ›In general squid ink has a briny, slightly fishy flavor. Some would describe squid ink as tasting and smelling like the sea. Depending on how it's prepared, the flavor profile of squid ink can vary; however one thing is for sure, the black color will not change.
How do they get squid ink for black pasta? ›From the cut end you can see the ink deposits- they're the dark bits just behind the silvery back side of the squid's retina. Poke your knife into the ink, and gently squeeze the additional drops into the bowl. Repeat the process with the rest of your squid, setting aside the tentacles and bodies for dinner.
What is the unhealthiest pasta? ›- Spaghetti Bolognese with Meatballs. "Bolognese" usually denotes meat sauce, but a few more meatballs added in can really start to ratchet up the calories, saturated fat, and sodium. ...
- Lasagna. ...
- Ravioli. ...
- Pasta Alfredo. ...
- Seafood Linguine. ...
- Pesto Pasta. ...
- Pasta Primavera.
Whole-grain pasta is also lower in calories and higher in fiber and certain micronutrients than refined pasta. Fiber moves through the gastrointestinal tract undigested and helps promote fullness. For this reason, whole-grain pasta may be more effective than refined pasta in reducing appetite and cravings.
Is pasta a junk food or healthy food? ›It's Part of a Good Diet
Pasta is made from grain, one of the basic food groups in a healthy diet that also can include vegetables, fruits, fish, and poultry. It's a good source of energy and can give you fiber, too, if it's made from whole grain. That can help with stomach problems and may help lower cholesterol.
As reported in the November-December issue of British Medical Journal USA, there is yet another cause of nonhemorrhagic, black, tarry stools: the ingestion of squid-ink pasta. So, if you have consumed squid-ink pasta or one of the other compounds I mentioned, don't be surprised or worried if your stools are black.
Does squid ink pasta taste like squid? ›Pasta Made With Squid Ink
Pasta with squid ink, before any sauces or toppings have been applied, tastes largely like plain wheat or egg pasta. The difference in flavors is very very subtle. At most, you might notice a slightly saltier or more 'seafood like taste, if anything at all.
It contains proteins, minerals, amino acids, lipids, and dopamine, the latter of which is a calming neurotransmitter. While squid ink is primarily used as a coloring agent for pastas and risotto, it's also been found to contain a wide range of nutrients and antioxidants.
Is squid good for weight loss? ›
Low in calories- Squid is great for those who want to up their protein intake without compromising on their calorific goals. A 100gm serving of squid only has 75kcal - 85kcl of calories, says the dietician.
Is cuttlefish ink salty? ›The ink from Cuttlefish is used as a food coloring and flavoring, providing a very dark black color and a slightly salty tasting flavor to foods.
Is cuttlefish ink an allergen? ›Yes, cuttlefish ink is a common food allergen: crustacean shellfish. Many people experience allergic reactions to cuttlefish ink.
How do they get squid ink for pasta? ›From the cut end you can see the ink deposits- they're the dark bits just behind the silvery back side of the squid's retina. Poke your knife into the ink, and gently squeeze the additional drops into the bowl. Repeat the process with the rest of your squid, setting aside the tentacles and bodies for dinner.
Why is it called squid ink pasta? ›Calamarata is a kind of thick ring pasta, often dyed with black squid ink so that they resemble sliced calamari.
Can you taste the ink in squid ink pasta? ›What Does Squid Ink Pasta Taste Like? The squid ink is what gives the pasta it's gorgeous black color, it also gives it an amazing flavor. Squid ink pasta has a rich, briny flavor with the faint hint of sea saltiness, which makes it absolutely perfect for pairing with seafood.
Does squid ink pasta taste like squid? ›What Does Squid Ink Pasta Taste Like? Some say squid ink pasta taste like the sea, a little of the salty sea. Not fishy and not overpowering to any pasta dish.
Is cuttlefish ink the same as squid ink? ›Cuttlefish ink and squid ink do have very slight differences – cuttlefish ink is softer, smoother and more well-rounded in flavour, whereas true squid ink can have a strong, metallic taste which can be off-putting for people who are new to it.
Is squid ink pasta good for you? ›Squid ink is a safe food additive that can add flavor to your dishes. However, it's unlikely to have significant health benefits to humans, as it's consumed in small amounts.
Is squid ink real ink? ›Cephalopod ink is a dark-coloured or luminous ink released into water by most species of cephalopod, usually as an escape mechanism. All cephalopods, with the exception of the Nautilidae and the Cirrina (deep-sea octopuses), are able to release ink to confuse predators.
Does squid ink pasta stain your teeth? ›
The squid ink, which actually comes from the cuttlefish, a close squid cousin, is the same type used in cooking — to make squid ink pasta, for example — so it is safe for consumption. And it does not stain teeth and comes off easily with brushing, Jokerst said.
What flavor does squid ink add? ›The flavor is hard to pinpoint. Squid ink is glutamate rich, infusing whatever it touches with umami. When it is added to a base of tender squid simmered with onions, garlic and tomato, the resulting sauce is sweet, round, deep and unctuous.
Does ink pasta taste different? ›Pasta and rice are two of the most common dishes where people use squid ink, both for promoting a unique coloring and also for giving the dish a slight hint of fishy and saline flavor.