I want a recipe for pasta nero. I know its made with squid ink, but how?

Question

I want a recipe for pasta nero. I know its made with squid ink, but how?

Answer 1

the ink is removed from the squid and added to the pasta dough



recipie below

Answer 2

I am a former chef in Canada and have made it many times, it can be made in the egg based pasta way or just with flour, semolina, water and the squid ink. You can generally find it at any good Italian food market, it comes in packets and you just add it to the pasta when mixing it.



If you cannot find it there, you can generally buy fresh unproceesed squid, and the ink sack is in the head near the eyes, you just pierce it and let in run into a dish or on to waxed paper, make up your pasta recipe and before you finish add the ink, one word of caution use plastic or rubber gloves it stains like beet juice, and don't get it on clothing it is there for good.



You can use it as stated for rice, soup and other dishes, just make sure who ever your serving it to is open minded, you would not want to make a nice dinner and have then not want to eat your nice meal.

Answer 3

Pasta: Bring a large saucepan of water to the boil. Add the pasta to the water and leave at a steady simmer until al dente (with bite). Fresh pasta will only take a couple of minutes while dried will take around 10 minutes. Drain and toss with a couple of tablespoons of olive oil.

Sauce: Heat the oil in a large saucepan over a moderate-high heat. When the oil is hot remove the pan from the heat and stir in the garlic and chilli. Leave the oil to stand for a couple of minutes then stir in the lemon juice and zest. Toss the pasta in the garlic oil and reheat if serving hot or simply mix so that the pasta is coated in the oil. Season the pasta and serve hot or cold.

Answer 4

I used this recipe once, & I love it:

Squid-Ink Pasta with Calamari



Squid-ink noodels are now readily available from many shops. If you cannot find them, use penne rigate - short, lined tubes which are readily available in 500 g (1 lb) packets. Or you can make your own pasta using the homemade pasta recipe.



Serves - 4 (generously), Preparation time - 1 hour, Cooking time - 1 hour



Ingredients



4 medium-sized calamari

1 onion, chopped

3 cloves of garlic, chopped

4 tablespoons or more of extra virgin olive oil

50 mL (1½ fl oz) white wine

2 cups peeled tomatoes

1 small chilli (fresh or dried)

salt and pepper

finely chopped parsley

1 teaspoon grated lemon zest

500 g (1 lb) pasta



Method



Clean the calamari and cut the tubes into rings. Cut the tentacles into smaller pieces if you like.



Fry the onion and garlic in some olive oil until translucent. Add the calamari and wine, and allow the wine to evaporate. Add the tomatoes, chilli, salt and pepper, and cook until the calamari is tender, 30-40 minutes.



Finish with parsley, more oil if needed, and the lemon zest.



Cook the pasta in plenty of salted boiling water until al dente. Drain and combine with the sauce.



Cheese is optional.



enjoy it

Answer 5

Pasta Nero Delle Seppie



This is a variation on a traditional dish served on the eastern coast (the Greek side) of Sicily.



½ lb. Pappardelle’s Venetian Calamari Pasta

2 tablespoons olive oil

1 large onion, chopped

2 tablespoons sun-dried tomatoes, chopped

½ teaspoon red pepper flakes

2 tablespoons Greek-style green olives (pitted)

1 teaspoon capers

1 tablespoon garlic, minced

½ cup white wine

1/3 cup Italian parsley

Salt and pepper

½ cup Pecorino Tuscano cheese, grated



1. In large skillet heat olive oil. Add onion and sauté until translucent, about 3-5 minutes.



2. Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain, but reserve ½ cup cooking water.



3. Add sun-dried tomatoes, red pepper flakes, green olives, capers, garlic and white wine to the skillet. Cook for about 6 minutes.



4. When pasta is done, add directly to the skillet. Toss pasta with parsley, salt and pepper. Add reserved pasta water if more liquid is desired.



5. Serve with Pecorino Tuscano cheese.



Serves 4

Answer 6

SQUID INK



Squid ink is a deep black substance extracted from the ink sack of an ocean squid; a sea dweller that is also known as Calamari. The Cuttlefish, which also has ink sacks, is another species living in the ocean that is similar and related to the Squid. Both species use their ink as a means to flee predators. When threatened, squid will release this dark cloudy substance in hopes of intimidating the oncoming danger.



The ink from squid is used as a food coloring and flavoring, providing an rich ebony color and a salty tasting flavor to foods such as pasta or rice. It can also be served as a condiment, first being dried in an oven, crumbled into tiny particles, seasoned with salt and then used on a variety of foods. Squid ink can be extracted from fresh squid or it is packaged and available in some Italian food stores.

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Black Pasta

Recipe Courtesy of Mario Batali

Ingredients

3 1/2 cups unbleached all-purpose flour plus 1/2 cup

4 extra large eggs

1/2 teaspoon olive oil

1 ounce squid ink, available in speciality food shops



Directions

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 scrape 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.



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Squid Ink Pasta with Gorgonzola Sauce



INGREDIENTS



1 (16 ounce) package black squid ink pasta

1/4 cup extra virgin olive oil

3 shallots, minced

5 cloves garlic, minced

1 cup white wine

1 cup chicken stock

8 ounces Gorgonzola cheese, crumbled

1 (6 ounce) can tomato paste

5 (1/2 ounce) slices prosciutto, diced

1/4 cup half-and-half cream

salt and freshly ground black pepper to taste

1/4 cup grated Parmesan cheese

6 leaves fresh basil, cut into thin strips



DIRECTIONS



Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a large heavy skillet over medium heat. Saute shallots and garlic until lightly golden. Pour in wine and chicken stock. Bring to a boil, and stir in gorgonzola. Add tomato paste and prosciutto; bring to a boil. Stir in half-and-half, reduce heat, and simmer 5 minutes. Season to taste with salt and pepper. Add pasta, and toss to coat evenly. Cook until pasta is heated through. Transfer to serving dish, and garnish with parmesan and basil.

Answer 7

Its pasta neGro (negro being spanish for black)



More commonly its 'arroz negro' or black rice and is similar to paella and coloured with squid ink but I guess you can substitute to rice for pasta. Sample recipe below.



http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23349,00.html