Squid Ink Pasta with Calamari and Chorizo

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  • Level: Intermediate
  • Total: 1 hr 15 min (includes resting time)
  • Active: 45 min
  • Yield: 2 servings
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Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 ounce ground fresh chorizo 

1 ounce red onion, thinly sliced

4 cloves garlic, sliced

2 ounces dry white wine 

Kosher salt

2 portions Fresh Squid Ink Pasta, about 8 ounces each, recipe follows

4 ounces calamari rings and tentacles (4 squid) 

1 pinch red pepper flakes 

1 tablespoon sliced scallions (on the bias) 

Fresh Squid Ink Pasta Dough:

10 ounces (about 2 cups) all-purpose flour, plus more for dusting

2 whole large eggs (about 4 ounces)

4 yolks from 4 large eggs (about 2 1/2 ounces)

4 teaspoons squid ink

1 teaspoon kosher salt

Directions

Special equipment:
pasta roller
  1. Heat the oil in a small saute pan over medium-high heat. Add the chorizo and cook until well browned, breaking up the sausage as it cooks with a wooden spoon. Add the onions and garlic and saute until translucent, about 3 minutes. Add the white wine and continue cooking about 30 seconds; the mixture should not be dry. Turn off the heat and set aside.
  2. Bring a large pot of salted water to a rolling boil. Add the pasta and cook about 1 minute.
  3. Turn the chorizo mixture back on. Add the calamari and red pepper flakes and saute until just cooked through. Drain the pasta and add to the pan along with 1 ounce of the pasta water. Cook for 1 minute on high heat to coat the pasta and finish the cooking process. Add the scallions and toss.
  4. Place in a bowl and finish with another drizzle of oil and serve.

Fresh Squid Ink Pasta Dough:

  1. For the squid ink pasta dough: On a large, clean work surface, pour the flour in a mound. Make a well in the center about 4 inches wide. Pour the whole eggs, egg yolks, squid ink and salt into the well and, using a fork, beat thoroughly. When combined, gradually incorporate the flour into the eggs until a wet, sticky dough has formed. Fold any additional flour into the dough as needed while kneading, turning the dough roughly 45 degrees each time, for 2 to 5 minutes.
  2. Wrap the ball of dough tightly in plastic wrap and let it rest on the countertop for 30 minutes.
  3. To roll the noodles: Place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap the rested dough and cut into quarters. Set one quarter on the work surface and re-wrap the remaining dough. With a rolling pin, flatten the quarter of dough into an oblong shape about 1/2-inch thick.
  4. Set a pasta maker to the widest setting and pass the dough three times through the machine at this setting. Narrow the setting by one notch and repeat. Repeat once more (the dough should now have passed through the third widest setting). Continue passing the dough through the rollers, reducing the thickness by one setting each time, until it reaches the desired thickness. It should now be very delicate and elastic to the touch and slightly translucent.
  5. To cut the noodles: Adjust the pasta machine to the noodle setting of your choice. Working with one dough segment at a time, feed the dough through the pasta cutter. Alternatively, cut the folded dough by hand with a chef's knife to desired noodle width. Yield: 4 servings.

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