Spaghetti al Nero

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Spaghetti al Nero

by Lemon Drop from A Recipe Reborn

““A tangy dish of thin noodles tossed with squid ink and blood tomato sauce that has the unfortunate side effect of turning your teeth jet black.””

— Eorzea Database

• Prep time: 30 minutes
• Cook time: 15 minutes
• Dough resting time: 30 minutes
• Yields 2 servings

Fresh Pasta

US	Ingredients	Metric
3.5 oz	00 Italian flour	100 g
3.5 oz	semolina durum flour	100 g
1	egg	1
1 tbsp	olive oil	15 mL
1.45 oz	water	43 mL
1 tsp	salt	6 g

1. Put all the ingredients in a bowl and mix until fully combined.
2. Knead for 2 minutes in a mixer, or by hand until the dough is smooth.
3. Shape the dough into a ball, cover with plastic and let it rest for 30 minutes.
4. Cut the dough into 4 equal pieces.
5. Flatten the dough, roll it out and shape it into a rectangle.
6. Roll out the dough using a pasta roller, or rolling pin to your desired thickness.
7. Sprinkle the dough sheets with flour, cut into noodles, and then toss with flour.
8. Cover the pasta with plastic and set it aside.

Note:  If you’re using dry pasta, cook enough for 2 portions for 1 minute less than the package directions.

Squid ink tomato sauce

US	Ingredients	Metric
1 tbsp	olive oil	15 mL
2	garlic cloves, crushed	2
6.5 oz	tomato, sliced	180 g
1 oz	tomato paste	30 g
¼ cup	white wine	55 mL
2 tsp	squid ink	10 g
	salt
	pepper
2 sprigs	parsley	2 sprigs

1. Set aside one-third of the tomatoes to garnish later.
2. Bring a pot of salted water to a boil while preparing the sauce.
3. In a pan over medium-low heat, cook the garlic in the olive oil until fragrant.
4. Add two-thirds of the tomatoes to the pan and cook until they start releasing their liquid.
5. Add the tomato paste and stir to incorporate.
6. Add the wine and let it cook and reduce until the sauce starts getting thick.
7. Cook the pasta for 1 to 2 minutes.
8. Add the squid ink to the sauce and stir until it is fully incorporated.
9. If the sauce becomes too thick, add a splash of wine. If the sauce becomes too thin, add 1 to 2 tbsp of cold butter and stir to emulsify.
10. Add the cooked pasta to the pan and toss to coat.
11. Taste and season with salt and pepper to your preference.
12. Serve the pasta and garnish with fresh tomatoes and parsley

Note:  Try fish broth as a substitution for squid ink if you’re not able to find it.  It won’t yield the same colour, but the flavour will be similar.

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This recipe was created by adapting from:

How to Make Semolina Pasta Dough - Mario Batali

Linguine al nero di seppia - Giallo Zafferano