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SQUID INK PASTA INSPIRED BY JOJO'S BIZARRE ADVENTURE

cook:

1 h 40 min

Picture for Squid Ink Pasta inspired by JoJo's Bizarre Adventure

8,662,434 views  This week we return to the wide world of anime for a hotly-requested jet-black delicacy: squid ink pasta. While it smells like the great pacific garbage patch, cuttlefish ink is a visually dramatic but orally subtle way to introduce some seafood flavors into your favorite pastas. Just be sure to explain its concept to JoJo before you serve it to him.

4 servings

US

original

metric

INGREDIENTS

For the Pasta

For the Pasta

Flour

2 ½ cups Flour

large Eggs

4 large Eggs

Black Squid Ink

1 tbsp Black Squid Ink

For the Pasta Sauce

For the Pasta Sauce

Olive Oil

2 tbsp Olive Oil

Tomato Puree

2 tbsp Tomato Puree

Shallot

0.5 Shallot

large Garlic

1 clove large Garlic

Red Pepper Flakes (optional)

Red Pepper Flakes (optional)

Dry White Wine

¼ cup Dry White Wine

Black Squid Ink

2 tbsp Black Squid Ink

DIRECTIONS

1.

FOR THE Pasta

1.

In a stand mixer bowl, put in flour, create a well in the center, and crack in eggs along with black squid ink.

Flour

2 ½ cups Flour

large Eggs

4 large Eggs

Black Squid Ink

1 tbsp Black Squid Ink

2.

Gently beat that into the flour with a fork until a thick slurry is formed. Attach a dough hook and beat at medium to medium-low speed for 8-10 minutes.

3.

Add more flour or water as necessary until a smooth and tacky but not sticky dough is formed.

4.

Wrap in plastic wrap and leave at room temperature for at least 30 minutes and up to 1 hour. If you’ve never had a wedding registry, then you probably don’t have a stand mixer, in which case you can knead the dough with your hands.

5.

After the dough has rested in plastic wrap, cut it into four equal parts, and wrap remaining three while working with the first quarter.

6.

Dust the dough liberally with flour, roll it out a bit, and pass it through the stand mixer roller on its widest setting.

7.

Laminate the dough by folding into thirds, then putting it through the roller again for 3-6 times, adding flour as necessary until the right consistency is achieved. Start rolling thinner and thinner until it is at the second to thinnest setting.

8.

Attach spaghetti cutter and roll through, lifting pasta away while gently twisting it into a loose knot to avoid tangling the pasta.

9.

Place on a rimmed baking sheet that’s covered in flour and repeat until all dough is in spaghetti strands. Cover in plastic wrap and place in fridge until it’s ready to be cooked.

10.

FOR THE Pasta Sauce

1.

Finely mince shallot, and peel large clove of garlic to be crushed.

Shallot

0.5 Shallot

large Garlic

1 clove large Garlic

2.

In a high-walled saute pan, heat a couple tablespoons of olive oil until it is shimmering.

Olive Oil

2 tbsp Olive Oil

3.

Dump in finely minced shallot and saute for about a minute. Then add in the crushed clove of garlic and sprinkle in some red pepper flakes if you want some heat. Let those flavors get to know each other for no longer than one minute before adding dry white wine (like Sauvignon Blanc). Add tomato puree and simmer until white wine has evaporated which will be 3-5 minutes.

Red Pepper Flakes (optional)

Red Pepper Flakes (optional)

Dry White Wine

¼ cup Dry White Wine

Tomato Puree

2 tbsp Tomato Puree

4.

During this, cook the pasta, which will only take about 1 minute because fresh pasta cooks very quickly. While the pasta is in the boiling water for no more than 90 seconds, add black squid ink to the pasta sauce.

Black Squid Ink

2 tbsp Black Squid Ink

5.

When pasta is done add it directly to the sauce along with a few tablespoons of the pasta cooking water which will help make it more cohesive and smooth. Rigorously mix and toss pasta to make it nice and creamy. Season with kosher salt if needed.

6.

Plate and enjoy!

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