Squid Ink Pasta with Capsicum Sauce

  • Squid Ink Pasta with Capsicum Sauce
  • Squid Ink Pasta with Capsicum Sauce
  • Squid Ink Pasta with Capsicum Sauce
  • Squid Ink Pasta with Capsicum Sauce
Ranking: 4 more votes required!

Rated 5 out of 5 based on 1 votes

Ingredients

  • 2 cups plain flour (sifted)
  • 3 x eggs
  • 1 tspn salt
  • 3 x yellow capsicum
  • 1 Tbls balsamic vinegar
  • 1 Tbls chives, chopped, plus extra for garnish
  • 1 Tbls squid ink
  • 2 Tbls olive oil

Method

1. Sift the flour and salt together onto a clean work surface. Use your hands to shape the flour into a circular mound. Make a well in the centre. In a bowl, mix eggs and squid ink and beat together until combined. Place in the centre and use a fork to lightly whisk. Use your hand and continue working the dough until it comes together. If the dough is too dry, add a little water, if it’s too sticky, add a bit more flour until you get the right consistency.

2. Lightly flour the surface and begin kneading the dough for about 6-8 minutes, until smooth and elastic. Divide the dough into 4 equal portions and wrap each portion in plastic wrap or cover with a clean, damp tea towel. This will prevent the dough from drying out. Set aside for 20 minutes to rest.

3. Using a pasta machine, Unwrap a portion of dough and use the palm of your hands to flatten it into an oval shape. Dust the rollers with flour and roll the dough portion through. Dust again with flour and repeat on the same setting. Fold in the shorter sides of the dough to meet in the centre to form a smaller oval shape and feed through the machine again. Repeat this process 5 times or until smooth. Repeat the process, reducing the setting each time until it reaches the desired thickness. Use a sharp knife to cut the pasta.

4. Meanwhile, heat the griller to high and line with foil. Cut the capsicum in half and remove the seeds and core. Flatten the capsicum using the palm of your hand. Place capsicum on the griller cut side down. Grill for 6-10 minutes or until the skins are charred. Place capsicum in a bowl and cover with plastic wrap. Set aside for 5 minutes. Peel the capsicums and discard the charred skin.

5. To make the sauce, place the capsicum, chives, vinegar and olive oil in the food processor. Process until smooth. Season.

6. Cook the pasta 3-4 minutes or until al dente. Drain. Divide the pasta into 4 equal portions. Top with the capsicum sauce. Garnish with chives.

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  • I wonder how my Aspie will cope with black pasta .. he does love his pasta, but I do wonder .. I am intrigued with this recipe and I am thinking if we ever catch a squid this will be something to have a go at .. amazing colour!

    Reply

    by Helen Minns on 13/02/2013, 12:10
    Helen Minns
    • Thanks, Helen. It’s quite easy to make but kneading takes a bit of time. Just make sure to dust the disk, roller and hands with flour because it get’s a bit sticky.

      Reply

      by Sarah Lewis on 13/02/2013, 12:50
      Sarah Lewis
      • :D we make pasta all the time .. catching the squid might be the trick first lol

        Reply

        by Helen Minns on 13/02/2013, 12:52
        Helen Minns
        • Good luck catching squid… I’m sure it will be fun catching them! I haven’t tried catching squid, but I love fishing! :)

          Reply

          by Sarah Lewis on 13/02/2013, 12:57
          Sarah Lewis
          • we made uni fettaccini with buckwheat lol was an interesting recipe but the buckwheaat was a tad brittle for the finer pasta .. makes a better ravioli, but we love to experiment.

            Reply

            by Helen Minns on 13/02/2013, 13:00
            Helen Minns
  • Thanks, Zana. I made another recipe using squid ink pasta with prawns and also made the prawns stock to go with the sauce. I am happy with the result. :)

    Reply

    by Sarah Lewis on 13/02/2013, 12:45
    Sarah Lewis
  • Looks great!

    Reply

    by Janette Barlow on 13/02/2013, 12:57
    Janette Barlow
    • Thanks, Janette! :)

      Reply

      by Sarah Lewis on 13/02/2013, 12:58
      Sarah Lewis