• Solfarmers Kitchen

Double squid pasta

Have you ever been to an Italian restaurant and thought the "spaghetti al nero di seppia" looked fancy? Well, with a very few ingredients and the proper equipment, this elegant pasta ends up being an easy 30-minutes job!

🦑Ingredients (for 2 people):

120g white wheat flour

1 egg


2 garlic cloves, chopped



A handful of freshly chopped parsley (optional)

Salt to taste


1. To make the pasta dough, make a volcano with the flour in a bowl and add the egg and cuttlefish ink inside the crater. Mix with your hands until the dough comes together, adding a tiny bit of water if it looks too dry or a pinch of flour if it looks too wet. Knead for just a few minutes, just to get the gluten started. Form the dough into a ball and let it rest or about 10-15 min.

2. If you have a pasta roller (highly recommended for this recipe, it's not essential but it makes everything much easier), roll the dough until the desired thickness and pass it through the spaghetti cutter. If you don't have a pasta machine, don't panic! It does take a bit more time, but pasta can be also done manually using a rolling pin. Just cut the dough into 2-3 pieces for an easier manipulation, roll it until very thin, and cut it into spaghetti using a sharp knife. For a quick guide on how to use a pasta machine, check this video:

3. Put a pot with plenty of water, a drizzle of olive oil and a good pinch of salt on the stove. While you wait for the water to boil, drain the squid, cut it into slices, and use the oil from the squid to sauté the chopped garlic in a pan (adding more olive oil if needed). When the garlic is just starting to become golden, add the slices of squid and sauté for a few minutes. The squid is already cooked inside the can, so this is just to heat it up and get it nice and toasted with the garlic and the olive oil. Add salt to taste.

4. When the water boils, add the pasta and cook it for about 3 min, drain it and add it to the pan with the garlic and the squid. Add a good drizzle of olive oil and sauté for a couple minutes while stirring to get the squid and garlic evenly distributed. Serve with some chopped parsley for a touch of green and freshness!

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