Squid Ink Pasta with Squid Ink Wine Cream Sauce and Seafood Medley

Squid Ink Pasta
2 Servings
~ 1 3/4 cups of all purpose flour
~ 1/2 tsp of olive oil
~ 2 extra large eggs
~ 2 packets of squid ink [4g each]

Dump flour onto a board [or I actually kneaded it in a huge mixing bowl] and make a volcano [a cup at the top of the mound] Add in oil, eggs and squid ink. Slowly mix it together with a fork by adding in flour from the sides of the mound until it comes together. Once it’s coming together start kneading it. It’s sticky so make sure you don’t have jewelry on. I was kneading it until all was incorporated for about 20-30 minutes. And then wrap it in plastic and let sit for at least 30 minutes.

When ready to make your pasta… flour the countertop and cut the dough into fourths.

I kneaded each quarter, rolled it out super thin and flat, cut it in half and rerolled it so that each quarter produced 4 thick flat long squid ink pastas.

Boil in sea-salty water fofr about 6-7 minutes until el dente.

Squid Ink Sauce
~ 1/2 Spanish Onion
~ 4 cloves of garlic
~ 1 cup of heavy cream
~ a few glugs of white wine

Soften onions and garlic – cool down and then add the cream, the squid ink and some white wine and cook down. I soften the onions and garlic first and cool it down while i make the pasta so then when it’s cool I can start cooking it down til it’s thick and chunky. Ok, not gonna lie I added a few secret spices in it :D But that’s just for me to know and for you to eat when I make it for you – hehehehe

Seafood Medley
~ Shrimps
~ Calamari [cut into rings]
~ Scallops
~ Lump Crabmeat
~ Littlenecks
~ White Wine
~ Salt & Pepper

I first steamed the littlenecks and then pulled them out of their shells under cold water.

Chop all of the seafood into similar sizes and between sauteeing with some oil, onion and garlic. I started with the calamari than added shrimp and scallops, since the lump crab is already cooked I don’t add it in until everything is almost done and I just heat it up with a squeeze of a lemon and a splash of white wine. Don’t forget to salt&pepper!

The final products:


We toasted up some pita bread to dip balsamic vinegar, evoo, black pepper and some left over squid ink pasta sauce :] OH and sprinkled some chopped up fresh parsley on top :D NOM! And so pretty…..


  1. That meal looks absolutely delicious, will have to give it a go myself some time!



  1. […] the pastas were pretty… not good.  Which partially might also because we always have a good time when we go out for italian [ok that last link was MY pasta I made hahahha].  We’re obsessed […]


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