How To make Black Pasta
3 1/2 Cups unbleached all-purpose flour -- plus 1/2 C
4 extra large eggs
1/2 Teaspoon olive oil
1 Ounce squid ink
available in speciality food shops
Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and squid ink. Using a fork, beat together the eggs, oil and squid ink and begin to incorporate the flour starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands primarily.
Once you have a cohesive mass, remove the dough from the board and scrap up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes, the dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
How To make Black Pasta's Videos
SQUID INK Spaghetti with Black Tiger Prawns and Squid
Today we will make a delicious, fresh squid ink spaghetti with black tiger prawns and squid. If you love black tiger prawns and squid then you have to try out this spaghetti recipe. We used squid ink spaghetti to highlight this amazing sauce.
------------------------------------------------------------------------------------------------------------------------------------
SQUID INK Spaghetti with Black Tiger Prawns and Squid
--------------------------------------------------------------------------------------------------------------------------------------
For this recipe we used:
500 gr / 17 oz Spaghetti colored with squid ink
50 gr / 1.7 oz Olive oil
15 gr / 0.5 oz Fresh parsley
3 cloves of Garlic
1/2 White onion
150 gr / 5.3 oz Cherry tomatoes
1 Lime
1 tbs Pepperoncino
15 Whole red peppers
10 gr / 0.3 oz Ground black pepper
10 gr / 0.3 oz Salt
8 Black tiger prawns
6 Squids
80 gr / 2.8 oz white wine
First we start by cleaning the black tiger prawns. We will use just the tails in this recipe. We clean them from the shell. Don`t throw away the shells and the heads because they can be used for an amazing seafood sauce. We use the tip of the knife to pull out the vein and we rinse them with cold water. Our squid is cleaned so we just slice it up as you see. If yours is not cleaned then don`t throw away the ink sack. Use it to color the pasta. The tentacles need to be cut in smaller chunks because they tend to be chewy. When done we rinse them in cold water. We proceed by peeling a dicing a white onion. We peel and dice a few cloves of garlic. We use the best quality cherry tomatoes we can for this recipe. We just slice them in half. We crush some red peppers. They give an amazing fruity flavor for our dish and last we finely chop some fresh parsley.
In a hot pan we add some olive oil followed by the onions and the garlic. We give it a mix and we add the squid and the prawns. We give it a mix and we season them with the crushed red peppers, ground pepper, salt and pepperoncino. We let them boil for a few minutes and we add the white wine. We let the alcohol to evaporate and we add the cherry tomatoes. We give it a mix and we add a small amount of water. We let it boil for 2 to 3 minutes. We take our pan off the heat and in a bowl we bring to a boil our water for the pasta. You can do the 2 in the same time. When the water got to boiling point we season it with salt. We add the pasta and we cook it al dente. Usually the cooking time is on the packaging. Roughly 6 to 8 minutes. Depends on the type of pasta you use. We cooked we strain it and we serve it with this delicious, fresh prawn and squid sauce.
If you enjoyed our video then please subscribe, like or leave a comment below.
See you next time.
----------------------------------------------------------------------------------------------------------
The music we use:
Also check us out on:
How to Make Black Spaghetti from JoJo's Bizzare Adventure
This ain't a JoJo reference. #shorts
GULLY MERCH:
RECIPES on my Discord:
TikTok: @GoldenGully
Join me on Twitch, streaming every night:
Instagram: @Golden.Gully
Twitter: @Gully_Golden
Audio: Rifti Beats
SQUID INK PASTA WITH SEAFOOD | SEAFOOD RECIPE | QUICK AND EASY RECIPE | SHIELA MARIE’S KITCHEN
#seafoodpasta #seafoodrecipe
PANSIT PUSIT
PANSIT PUSIT
400 grams pansit bihon
Cooking oil
1 red onion, sliced
2-3 tablespoons minced garlic
250 grams sliced baby squid
½ cup squid ink
5-7 cups vegetable/ seafood stock
Soy sauce, as needed
Fish sauce, as needed
Ground black pepper, as needed
2 carrots, cut into strips
Optional toppings:
Sauteed cabbage
Hard boiled eggs
Sauteed baby squid
Steamed shrimps
Spring onions, chopped
Toasted garlic
Sliced calamansi
Binging with Babish: Squid Ink Pasta from JoJo's Bizarre Adventure
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.
Recipe:
Music: XXV by Broke for Free
My new show, Being with Babish!
My playlist of preferred cooking tunes, Bangers with Babish!
Binging With Babish Website:
Basics With Babish Website:
Patreon:
Instagram:
Facebook:
Twitter:
SQUID INK SPAGHETTI With Tender Spicy Calamari
This Squid Ink Pasta with tender spicy calamari is super delicious and easy to prepare. In this episode, I'll show you how to clean and cook the calamari in a quick marinara or fra Diavolo spicy sauce that only takes about 15 minutes to make. Do not worry if you can't find the squid ink pasta. This Italian seafood dish is equally good with regular spaghetti or linguine!
CLASSIC ITALIAN SEAFOOD PLAYLIST:
INGREDIENTS:
▪1 pound squid ink pasta
▪1 pound calamari - cleaned
▪28 ounce can plum tomatoes
- blender pulsed or hand crushed
▪5 cloves garlic - sliced
▪1/4 cup dry white wine
▪1/2 teaspoon crushed red pepper
▪1/4 cup olive oil
▪3 tablespoons extra virgin olive oil
▪1/4 cup parsley - minced
▪salt and pepper to taste
INSTRUCTIONS:
1. Rinse and clean the calamari if necessary.
2. Saute the garlic for 2 minutes over medium-low heat or until golden. Add the crushed red pepper flakes to the pan and cook for 30 seconds more.
3. Pour in the white wine and turn heat to high. Cook for 2-3 minutes to reduce.
4. Turn heat down to medium and add in the plum tomatoes. Simmer for 5 minutes, taste test, and adjust salt and pepper as required. Remove sauce from the heat.
5. Add half the sauce to a new pan and cook on medium-high. Add in the calamari and cook for just enough time to cook all the way through (2- 3 minutes max) and then remove the calamari and pan from the heat.
6. Place the original saucepan back on the heat and add the al dente squid ink pasta to the pan. Toss to coat. If the sauce is too dry add a bit of pasta water (2- 3 ounces) to loosen it up.
7. Add the calamari and parsley to the pasta and toss to coat. Drizzle extra virgin olive oil on top and serve while hot. Enjoy!
NOTE: Cook the calamari until just done. The exact time will depend on how high the pan heat is and how large the calamari rings are.
WEBSITE:
INSTAGRAM: