It is currently Thu Oct 02, 2014 8:34 am

All times are UTC



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 1 [ 10 posts ] 
Author Message
 Post subject: squid ink pasta
PostPosted: Tue May 06, 2014 12:38 pm 

Joined: Wed May 02, 2012 12:22 am
Posts: 101
First try and it turned out great.

Image


Offline
 Profile  
 
 Post subject: Re: squid ink pasta
PostPosted: Tue May 06, 2014 8:53 pm 
User avatar

Joined: Sun Feb 02, 2014 6:19 am
Posts: 313
Love the colors of that dish, looks great Mano!


Offline
 Profile  
 
 Post subject: Re: squid ink pasta
PostPosted: Tue May 06, 2014 11:47 pm 

Joined: Wed May 02, 2012 12:22 am
Posts: 101
Thanks!


Offline
 Profile  
 
 Post subject: Re: squid ink pasta
PostPosted: Wed May 07, 2014 3:02 am 
User avatar

Joined: Thu Nov 22, 2012 4:17 am
Posts: 4064
Looks fabulous mano!



_________________
Those who say it can't be done are always passed by those doing it.
Offline
 Profile  
 
 Post subject: Re: squid ink pasta
PostPosted: Wed May 07, 2014 5:09 am 
Forum Moderator
User avatar

Joined: Wed May 09, 2012 3:59 pm
Posts: 1692
Location: Cape Town - South Africa
Looking good - bet it tastes even better.

Nice.

:)



_________________
PICKLED IN SQUADRON RUM
Offline
 Profile  
 
 Post subject: Re: squid ink pasta
PostPosted: Wed May 07, 2014 3:17 pm 

Joined: Wed May 02, 2012 12:22 am
Posts: 101
Squid ink is fairly thick and a little goes a long way. One oz. for one lb. of pasta. It has a mild briny flavor that makes it a good match for seafood. I bought a pint and now have to think of things to use it for.

Any recommendations other than starches such as rice or risotto?


Offline
 Profile  
 
 Post subject: Re: squid ink pasta
PostPosted: Wed May 07, 2014 3:35 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1112
Location: Raleigh, NC
I've done squid ink paella, which is only mostly rice.

I don't personally think the ink adds too much flavor, so you could really use it in a lot. You could add it to batters and mixes and give it only minimal stirring for a swirl effect.


Offline
 Profile  
 
 Post subject: Re: squid ink pasta
PostPosted: Thu May 08, 2014 5:29 am 

Joined: Thu Aug 16, 2012 10:03 am
Posts: 177
Guys, do you have a recipe? It looks really good, but I've never made it.


Offline
 Profile  
 
 Post subject: Re: squid ink pasta
PostPosted: Thu May 08, 2014 9:10 am 

Joined: Wed May 02, 2012 12:22 am
Posts: 101
3 1/2 cups flour
4 extra large eggs
or 3 cups flour and 4 large eggs
1/2 teaspoon olive oil (optional)
1 ounce squid ink

Make a well with the flour
break the eggs and ink in the well
lightly beat eggs and ink and add flour from the well walls
When it's all combined kneed for about 8 minutes
dough should be elastic slightly sticky
let rest for 30 min at room temp (I either place the ball in a bowl covered with a towl or wrap in plastic)


Offline
 Profile  
 
 Post subject: Re: squid ink pasta
PostPosted: Thu May 08, 2014 4:57 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7577
Location: Madison Wisconsin
Yumm, I like coming to this section right before lunch. Get's me hungry.



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 1 [ 10 posts ] 

All times are UTC


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred