Homemade Squid Ink Pasta with Arrabbiata Sauce: A Special Twist
Chewy and Savory Handmade Pasta with Squid Ink and Our Wheat Flour, Paired with a Spicy and Creamy Arrabbiata Sauce
We’ve made fresh pasta using our wheat flour infused with squid ink, giving it a wonderfully chewy texture and a rich, savory flavor. This special dish combines the unique taste of our handmade squid ink pasta with a spicy and creamy Arrabbiata sauce, a flavor profile that’s a favorite among many. It’s a truly special meal that elevates any occasion!
Pasta Sauce Ingredients
- 150ml Heavy cream
- 100ml Milk
- 3 Green onions, finely chopped
- 6 Peeled and deveined shrimp
- 2 strips Bacon, cut into bite-sized pieces
- 2 Button mushrooms, sliced
- 24g Broccoli florets, cut into bite-sized pieces
- 1/4 Onion, finely chopped
- 1 Tbsp Minced garlic
- 1 slice Processed cheese
- 1 Tbsp Grated Parmesan cheese
- 1/8 tsp Salt (adjust to taste)
Squid Ink Pasta Dough Ingredients
- 100g Our wheat flour
- 1 tsp Squid ink
- 45ml Water
- 1/2 tsp Salt
- 1/4 tsp Olive oil
Shrimp Marinade Ingredients
- 1 Tbsp Red pepper flakes
- 1 tsp Ketchup
- 1 tsp Oyster sauce (or chicken stock)
- 1/8 tsp Salt
- Pinch of black pepper
- 100g Our wheat flour
- 1 tsp Squid ink
- 45ml Water
- 1/2 tsp Salt
- 1/4 tsp Olive oil
Shrimp Marinade Ingredients
- 1 Tbsp Red pepper flakes
- 1 tsp Ketchup
- 1 tsp Oyster sauce (or chicken stock)
- 1/8 tsp Salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, add the chopped green onions to the heavy cream. This allows the subtle aroma of the green onions to infuse into the cream, enhancing the sauce’s depth of flavor. Let it steep for about 5 minutes before using.
Step 2
Now, let’s prepare the pasta dough. Have your 100g of our wheat flour and 1 tsp of squid ink ready. The squid ink will give the pasta a beautiful color and a unique depth of flavor.
Step 3
In a bowl, combine the flour, squid ink, 45ml of water, and 1/2 tsp of salt. Mix with your hands until a shaggy dough begins to form. Once it starts coming together, transfer the dough to a clean work surface and knead vigorously until it becomes smooth and elastic, about 5-7 minutes. This develops the gluten for a chewy texture.
Step 4
Add 1/4 tsp of olive oil to the kneaded dough and knead for another minute. The olive oil helps to make the dough even smoother and more pliable. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or refrigerate for 1 hour. This resting period allows the gluten to relax, resulting in a chewier pasta.
Step 5
Remove the rested dough from the wrap and give it a quick knead. Lightly dust your work surface with flour (the ‘katsugari’ or dusting flour). Using a rolling pin, roll out the dough as thinly as possible, aiming for about 1-1.5mm thickness. The thinner the dough, the better the texture.
Step 6
Fold the thinly rolled dough 2-3 times and then, using a sharp knife, cut it into strands about 2-3mm wide. Gently toss the cut noodles with a little dusting flour to prevent them from sticking together, and set aside. Your homemade squid ink pasta is now ready!
Step 7
Time to marinate the shrimp. In a small bowl, combine the 6 peeled shrimp with 1 Tbsp red pepper flakes, 1 tsp ketchup, 1 tsp oyster sauce (or chicken stock), 1/8 tsp salt, and a pinch of black pepper. Mix well and let it marinate for about 10 minutes while you prepare the other ingredients.
Step 8
Let’s get the vegetables ready. Slice the button mushrooms, and finely chop the onion. Separate the broccoli into bite-sized florets, and cut the bacon into similar pieces. Having all your ingredients prepped beforehand makes the cooking process much smoother.
Step 9
While you’re preparing the vegetables, bring a pot of water to a boil. Add a pinch of salt (optional). Once boiling, add the prepared broccoli florets and blanch for about 1 minute. Immediately drain and rinse under cold water to preserve their vibrant green color and crisp texture. (If using different vegetables, adjust the blanching time accordingly.)
Step 10
Heat a large skillet over medium heat and add a generous amount of olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it. Then, add the chopped onion and cook until softened and translucent, about 3-4 minutes, allowing its sweetness to develop.
Step 11
Add the sliced mushrooms, broccoli florets, and bacon to the skillet. Sauté until the vegetables are tender-crisp and the bacon is lightly browned. Now, add the marinated shrimp and cook just until they turn pink and opaque, about 1-2 minutes. Be careful not to overcook the shrimp, as they can become tough.
Step 12
As soon as the shrimp start to turn pink, pour in the 150ml of heavy cream and 100ml of milk. Stir everything together to combine.
Step 13
Now, let’s thicken the sauce. Tear the slice of processed cheese into smaller pieces and add it to the skillet, along with the 1 Tbsp of grated Parmesan cheese. Stir continuously over low to medium-low heat until the cheese melts and the sauce becomes wonderfully creamy and smooth. This gradual melting ensures a rich, velvety sauce without scorching.
Step 14
Once the sauce has reached your desired thick and creamy consistency, add the homemade squid ink pasta to the skillet. Gently toss the pasta with the sauce for about 30 seconds to 1 minute, allowing the noodles to absorb the delicious sauce. This brief cooking time helps meld the flavors. Finally, season with salt to taste, adjusting as needed. Serve immediately in a beautiful dish for a truly special homemade Tuoumba pasta experience! Enjoy your culinary creation.
