Gluten-Free Squid Ink Pasta
Dive into the sophisticated flavors of the sea with this Gluten-Free Squid Ink Pasta—a show-stopping dish that brings elegance to your table with every bite. Crafted with a blend of gluten-free all-purpose flour and tapioca starch, this homemade pasta offers a smooth, pliable texture that rivals traditional noodles. The addition of squid ink not only imparts its stunning deep black hue but also infuses the dough with a subtle, briny richness that perfectly complements seafood-based sauces. Achieve restaurant-quality pasta in under an hour, thanks to straightforward techniques like kneading and rolling, making this recipe approachable for seasoned cooks and beginners alike. Pair this quick-cooking pasta with your favorite creamy or tomato-based sauce, or elevate it further with fresh seafood toppings for a dish that's as visually striking as it is delicious. Perfect for gluten-free diners seeking bold, coastal flavors, this squid ink pasta will transform any meal into an unforgettable culinary experience.
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Ingredients
- 200 grams Gluten-free all-purpose flour
- 50 grams Tapioca starch
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 2 whole Large eggs
- 1 whole Extra egg yolk
- 1 tablespoon Olive oil
- 1 tablespoon Squid ink
Directions
Step 1
In a large mixing bowl, whisk together the gluten-free all-purpose flour, tapioca starch, xanthan gum, and salt until well combined.
Step 2
Create a well in the center of the dry ingredients. Crack the eggs and add the extra egg yolk into the well, followed by the olive oil and squid ink.
Step 3
Using a fork, beat the wet ingredients gently, gradually incorporating the dry ingredients from the edges of the well. Continue mixing until a dough forms.
Step 4
Transfer the dough onto a clean, lightly floured (use gluten-free flour) surface. Knead the dough by hand for about 5-7 minutes until it is smooth and pliable. If the dough is sticky, sprinkle a little more gluten-free flour as needed.
Step 5
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This allows the xanthan gum to activate and makes the dough easier to work with.
Step 6
After resting, divide the dough into two portions. Keep one portion covered to prevent it from drying out while working with the other.
Step 7
Use a rolling pin or pasta machine to roll out the dough into a thin sheet (about 2mm thickness). Sprinkle with a little gluten-free flour as necessary to prevent sticking.
Step 8
Cut the pasta sheet into your desired shape, such as fettuccine or linguine, using a knife or a pasta cutter.
Step 9
Repeat the rolling and cutting process with the remaining dough.
Step 10
Bring a large pot of salted water to a boil. Cook the pasta for 3-5 minutes, or until it is tender yet firm to the bite. Drain carefully.
Step 11
Serve immediately with your choice of sauce or seafood topping to complement the deep flavors of the squid ink.
Nutrition Facts
| Serving size | 401.3 grams (401.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1251 |
| Total Fat 31.00g | 40% |
| Saturated Fat 7.20g | 36% |
| Polyunsaturated Fat 1.30g | |
| Cholesterol 556mg | 185% |
| Sodium 1363mg | 59% |
| Total Carbohydrate 226.00g | 82% |
| Dietary Fiber 7.20g | 26% |
| Total Sugars 2.40g | |
| Protein 21.40g | 43% |
| Vitamin D 98IU | 490% |
| Calcium 108mg | 8% |
| Iron 5mg | 25% |
| Potassium 163mg | 3% |
Source of Calories